Cashew Quinoa Salad with Peanut Dressing
Serves | 4-6 |
Meal type | Lunch, Main Dish, Salad, Side Dish |
Website | Adapted from Ambitious Kitchen |
Ingredients
- 3/4 cups quinoa
- 1/2 head red cabbage (shredded)
- 1 red pepper (diced)
- 1/2 red onion (diced)
- 2 carrots (shredded)
- 1/2 cup cilantro (chopped)
- 1/3 cup green onions (chopped)
- 1/2 cup cashews
Dressing
- 1/2 cup natural peanut butter
- 2 Tsp ginger (grated)
- 6 Tbsp soy sauce
- 2 Tbsp honey
- 2 Tbsp rice vinegar
- 2 Tsp sesame oil
- 2-4 Tbsp water (to thin dressing to desired consistency)
Note
This quinoa salad makes a great lunch or side for dinner. I've served it with grilled chicken but it would also be great as a side to salmon or steak. Or toss in a can of drained and rinsed chickpeas for a vegetarian main dish.
Directions
1. | Place quinoa and 1 1/2 cups water in a medium sauce pan. Bring to a boil, cover, reduce heat to medium low and simmer for about 15 minutes or until all the water is absorbed. Fluff with a fork and remove from heat and set aside. |
2. | In a large bowl combine quinoa with remaining ingredients and toss to combine. Pour dressing over quinoa and toss until coated. |
Dressing | |
3. | Combine peanut butter and honey in a small bowl and microwave for 30 seconds. Stir and add in remaining dressing ingredients. Add some water, a tbsp at a time, until dressing is pourable. |