Crunchy Cashew Thai Quinoa Salad

 October 21, 2013
Posted by hipcook

Quinoa is everywhere at the moment. I must admit it took me a while to get around to trying it, I am so glad we did as it is beautiful.

This is a picture of this beautiful salad we made last night and is crazy yummy, best salad I have made in a long time and so healthy. The dressing is insane but I didn’t use too much as there is peanut butter which is quite fattening. Recipe thanks to www.ambitiouskitchen.com. Lots of beautiful recipes on this site.

Ingredients

3/4 cup uncooked quinoa

1-2 cups shredded red cabbage, depending on how much crunch you like

1 capsicum (red bell pepper), diced

1 red onion, diced

1 cup shredded carrots

1 cup diced green onions

1/2 cup cashews or sliced almonds (lightly toasted)

1/4 cup coriander

Fresh lime, for a bit of tang

DRESSING

1/4 cup all natural peanut butter

3 tablespoons soy sauce

1 tablespoon honey (use agave if vegan)

1 tablespoon red wine vinegar

1 teaspoon sesame oil

1 teaspoon olive oil

water to thin, if necessary

DIRECTIONS

To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.

To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.

Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.

Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

Nutrition Information

Serving size: 1/6th of recipe Calories: 260 Fat: 13.5g Carbohydrates: 27.7g Sugar: 7g Fiber: 4.3g Protein: 8.6g

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