Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

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You can eat this Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing for lunch or dinner. It tastes great and fills you up. It has healthy things in it like quinoa, red cabbage, carrots, bell pepper, cilantro, green onions, and toasted cashews and sesame seeds on top for extra crunch. The homemade ginger peanut dressing ties everything together with a flavor that is both savory and sweet. You can make this salad ahead of time and eat it as a main dish or a side dish.

Ingredients:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 1/2 cup cashews, toasted
  • 1/4 cup sesame seeds, toasted
  • For the dressing:
  • 1/4 cup natural peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup or low-carb sweetener
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • Water, as needed to thin the dressing

Instructions:

Put the quinoa and water in a medium-sized saucepan

Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed

Take it off the heat and let it cool down

Put the cooked quinoa, shredded red cabbage, shredded carrots, sliced red bell pepper, chopped cilantro, chopped green onions, toasted cashews, and toasted sesame seeds in a large bowl

Mix the peanut butter, soy sauce or tamari, maple syrup or a low-carb sweetener, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl with a whisk

This will make the dressing

If you need to, add water to get the consistency you want

Add the dressing to the quinoa salad and mix it all together, making sure that everything is covered evenly

Put it in the fridge until you're ready to serve, or serve it right away

Have fun!


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