Wednesday, September 04, 2013

Crunchy Thai Quinoa Salad with Ginger-Peanut Dressing

I don't know what compelled me to make this, but the only ingredients I needed were red cabbage, cilantro, and cashews. Somehow I already had everything else.

So I threw this together last night, on a whim, for dinner. I've left the rest of it in the refrigerator because the original blog post says it tastes better the next day. We'll see about that.

This is just beautiful. It's so brightly-colored and pretty and has so many different textures. I really had to water down the sauce though, because the peanut butter just made it all so thick. I would add less peanut butter next time. Other than that, I really liked this a lot. I would make this again.


Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing
Ambitious Kitchen via Pinterest

3/4 cup uncooked quinoa
1-2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
1/2 red onion, diced
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup sliced green onions
1/2 cup cashew halves or peanuts
1 cup edamame or chickpeas
Fresh lime

For the Dressing:
1/4 cup all-natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil
Water, to thin if necessary

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 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. 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.

Servings: 6

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