Famous Crunchy Cashew Thai Quinoa Salad

By Tracy

6 Person

30 Minutes

260 Calories

Delicious and easily gluten-free Thai quinoa salad with a perfect crunch. Perfect for meal prep lunches, picnics or parties. This salad is a crowd-pleaser! For those of you who don’t know, this recipe is one of the most popular recipes on the ambitious kitchen! If you want to make this a complete meal or you’re craving more, I suggest adding edamame or chickpeas.

Ingredients

Dressing

1 tsp. olive oil
1 tsp. sesame oil
1 tbsp. rice vinegar
1 tbsp. honey
3 tbsp. gluten-free soy sauce or coconut aminos
2 tsp. freshly grated ginger
1/4 cup all natural peanut butter

1 fresh lime
1 cup edamame
1/2 cup cashew halves or peanuts
1/4 cup diced green onions
1/2 cup chopped cilantro
1 cup shredded carrots
1/4 cup diced red onion
1 red bell pepper, diced
2 cups shredded red cabbage
3/4 cup uncooked quinoa

Method

01

In a medium saucepan, bring 1 1/2 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.
02

Remove from heat and fluff quinoa with fork; place in a large bowl and set aside to cool for about 10 minutes.
03

Add peanut butter and honey or agave to a medium microwave-safe bowl; heat in a microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until the mixture is smooth and creamy.
04

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.
05

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.

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Famous Crunchy Cashew Thai Quinoa Salad

3.8

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Calorie 260 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Dressing

1 tsp. olive oil

1 tsp. sesame oil

1 tbsp. rice vinegar

1 tbsp. honey

3 tbsp. gluten-free soy sauce or coconut aminos

2 tsp. freshly grated ginger

1/4 cup all natural peanut butter

1 fresh lime

1 cup edamame

1/2 cup cashew halves or peanuts

1/4 cup diced green onions

1/2 cup chopped cilantro

1 cup shredded carrots

1/4 cup diced red onion

1 red bell pepper, diced

2 cups shredded red cabbage

3/4 cup uncooked quinoa

03 Method

Step 1

In a medium saucepan, bring 1 1/2 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.

Step 2

Remove from heat and fluff quinoa with fork; place in a large bowl and set aside to cool for about 10 minutes.

Step 3

Add peanut butter and honey or agave to a medium microwave-safe bowl; heat in a microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until the mixture is smooth and creamy.

Step 4

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.

Step 5

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.

04 Author

Tracy

647 Recipes

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