Description
Crunchy Cashew Thai Quinoa Salad is a vibrant and nutritious dish that brings together protein-packed quinoa, colorful vegetables, and a delightful peanut ginger dressing. This vegan and gluten-free salad is a versatile option perfect for meal prep, picnics, or gatherings. With its crunchy textures and zesty flavor profile, every bite is refreshing and satisfying. Whether served as a main or side dish, this salad will impress your guests and keep you nourished throughout the week.
Ingredients
Scale
- ¾ cup uncooked quinoa
- 2 cups shredded red cabbage
- 1 red bell pepper, diced
- 1/4 cup diced red onion
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup diced green onions
- ½ cup cashews or peanuts (optional edamame or chickpeas)
- For the dressing: natural peanut butter
- grated ginger
- gluten-free soy sauce
- honey (or agave)
- rice vinegar
- sesame oil
- olive oil
Instructions
- Cook the quinoa in boiling water until all liquid is absorbed (about 15 minutes). Fluff with a fork and let cool.
- In a microwave-safe bowl, melt peanut butter and honey. Stir in ginger, soy sauce, vinegar, sesame oil, and olive oil until smooth. Add water to thin if desired.
- Combine cooled quinoa with dressing; mix well. Fold in vegetables and garnish with cashews and green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg