Thai Quinoa Cashew Salad (Print)
Vibrant quinoa salad with peanut dressing, shredded veggies, edamame, and crunchy cashews.
# What You'll Need:
01 -
¾ cup quinoa, uncooked
02 -
1 heaping cup red cabbage, shredded
03 -
1 red bell pepper, diced
04 -
¼ cup red onion, chopped
05 -
1 cup carrots, shredded
06 -
1 cup edamame, shelled
07 -
½ cup fresh cilantro, chopped
08 -
2 green onions, chopped
09 -
½ cup cashews, halves
→ For the dressing
10 -
¼ cup creamy peanut butter, crunchy or smooth
11 -
2 teaspoons freshly grated ginger
12 -
3 tablespoons low-sodium soy sauce
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1 tablespoon honey or maple syrup
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1 tablespoon red wine vinegar
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1 teaspoon sesame oil
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1 teaspoon olive oil
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1 teaspoon Sriracha hot sauce
18 -
Water, to thin if necessary
# How to Make It:
01 -
Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.
02 -
Add peanut butter and honey to a microwave-safe bowl and heat in the microwave for 10-20 seconds. Stir until smooth. Add ginger, soy sauce, vinegar, sesame oil, olive oil, and Sriracha. Stir until smooth and creamy. Thin with additional olive oil or water if needed. Taste and adjust seasoning with more hot sauce if desired.
03 -
In a large bowl, combine red pepper, onion, cabbage, carrots, edamame, and cilantro.
04 -
Add cooked and cooled quinoa to the vegetable mixture. Drizzle with as much of the remaining dressing as desired. Toss to combine. Add cashews and garnish with green onions. Serve and enjoy.
# Additional Notes:
01 -
Make Ahead Instructions: The veggies, quinoa, and peanut sauce can all be prepped in advance. Store separately in airtight containers in the fridge.
02 -
Chicken Quinoa Salad: Add chopped grilled chicken to make the salad more filling.
03 -
Gluten-Free Adaptations: Use gluten-free soy sauce.