Description
This Crunchy Cashew Thai Quinoa Salad is a flavorful and satisfying dish that’s perfect for a light lunch or dinner. Packed with colorful vegetables, protein-rich quinoa, and a delicious peanut dressing, this vegan and gluten-free salad is sure to become a favorite in your meal rotation.
Ingredients
Units
Scale
For the salad:
- 3/4 cup uncooked quinoa
- 2 cups shredded red cabbage
- 1 red bell pepper, diced
- 1/4 cup diced red onion
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup diced green onions
- 1/2 cup cashew halves or peanuts
- Optional: 1 cup edamame or chickpeas
- Fresh lime wedges, for serving
For the dressing:
- 1/4 cup all-natural peanut butter
- 2 teaspoons freshly grated ginger
- 3 tablespoons gluten-free soy sauce or coconut aminos
- 1 tablespoon honey (or agave for vegan option)
- 1 tablespoon rice vinegar or red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil or more sesame oil
- Water to thin, if needed
Instructions
- Cook the quinoa: In a saucepan, bring water to a boil. Add quinoa, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
- Make the dressing: Heat peanut butter and honey, then mix in ginger, soy sauce, vinegar, sesame oil, and olive oil until smooth.
- Assemble the salad: Mix quinoa with dressing, then add vegetables, cashews, and green onions. Chill and serve with lime wedges.
Notes
- You can customize this salad by adding your favorite vegetables or proteins.
- The dressing can be made ahead and stored in the fridge for up to a week.
- This salad is great for meal prep and can be enjoyed cold or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
