Thai Quinoa Salad

This recipe is one of my favorites from Jessica in the Kitchen

It’s vegan or you can serve it alongside grilled meats. All around delicious and nutritious!

Ingredients

Thai Quinoa Salad:

• 1 large carrot, julienned

• 2 cups cooked quinoa

• 3 cups sliced red cabbage (200g)

• 1 cup chopped red bell pepper (104g)

• 1 cup chopped green bell pepper (104g)

• 2 cups kale removed from stems, washed, dried and chopped

• 1/4 cup cashews, chopped

• 1/2 small lime

Peanut Ginger Sauce:

• 1/2 teaspoon ground ginger

• 1 tablespoon maple syrup

• 2 tablespoons tamari sauce or liquid aminos or low-sodium soy sauce

• 1 teaspoon distilled white vinegar

• 1/2 teaspoon sesame seeds

• 1/3 cup natural peanut butter

• 1/4 cup warm water

• 1/4 teaspoon crushed red pepper flakes

Instructions

Peanut Ginger Sauce

• Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.

Thai Quinoa Salad

• Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.

• Drizzle the sauce over the salad and mix everything in to combine.

• Serve and enjoy!

Notes

You can store your Cashew Thai Quinoa Salad in a Tupperware container in the fridge for 5 days. The dressing can be stored in the fridge and covered or in a small mason jar. Stir before using or bring to room temperature for 20 minutes since it may thicken a bit in the fridge.

If you are on a gluten-free diet, make sure your tamari is wheat-free. Most brands are, but occasionally gluten is an ingredient.

You can always switch up the ingredients of the salad based on what you have in the fridge or pantry. Try adding other veggies, like chopped celery or edamame, or change up the cashews for slivered almonds or peanuts.