Thai Quinoa Salad with Ginger Peanut Dressing


Let’s talk about how annoying shopping can be — grrrrrr —- insert angry emoticon —- it can be oh-so-oh-so very annoying. I spent all day trying on skirts, dresses, and even a pantsuit in a desperate attempt to find something to wear to an event I have this upcoming weekend. I just need one outfit, but apparently that is to much to ask.

I’ve decided I’m going naked and no one can say I didn’t try. It was either this or the pantsuit.

Luckily for me, my unfortunate shopping trip was the only fail of the day. When I got home, I made this salad and it brightened my day. It’s crunchy, crispy, zesty, and flavorful – and 100x better than dress shopping.

Skip the mall and head to the grocery store. This salad is calling your name.


Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing 
Source: Ambitious Kitchen via Tasty Kitchen
Printable Recipe

3/4C quinoa
1 1/2C water
1 red bell pepper, seeded and diced
1/4 red onion, diced
1C red cabbage, shredded
1C carrots, shredded
1/2C shelled edamame
1/3C cilantro, chopped (more to taste)
2 green onions, sliced finely
1/4C cashew halves, chopped
juice of 1 lime

For the dressing:
4T peanut butter
1T honey (agave if vegan)
1T ginger, freshly grated
3T soy sauce
1T red wine vinegar
1tsp sesame oil
1/2T – 2T water (to thin dressing)

Cook quinoa according to package directions. Fluff with a fork and set aside to cool slightly.
While the quinoa cooks, make the dressing. Combine honey and peanut butter in microwave-safe bowl. Heat for 20 seconds in the microwave. Mix in ginger, soy sauce, vinegar, and sesame oil. Stir until well combined. Taste and adjust seasonings. Thin using water.
In a large bowl, combined cook quinoa and all of the veggies. Stir in dressing. Garnish with cashews.
Store leftovers in refrigerator.


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