Crunchy Cashew Thai Quinoa Salad
This crunchy Thai-inspired salad is loaded with good-for-you ingredients, color and tastes so fresh. It’s gluten-free, dairy-free, and easy to adapt to be vegan-friendly which makes it a delicious option for those with different dietary restrictions.
Servings: 6
Equipment
- Cutting board
- Chopping knife
- Food processor
- Mixing bowl
- Mason Jar
Ingredients
- 1 cup quinoa uncooked (yields 3 cups cooked)
- 1/2 head green cabbage shredded
- 1/4 head purple cabbage shredded
- 2-3 large carrots shredded
- 1 cup fresh cilantro chopped
- 1 cup cooked edamame steam-in-bag mukimame is so easy!
- 2 cups chopped cooked chicken
For The Peanut Dressing:
- 1/2 cup peanut butter
- 1/3 cup low sodium soy sauce gluten-free if needed
- 2 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 1 tablespoon chili paste
- 1 tablespoon sugar
- 1 knob ginger peeled
- 1 clove garlic peeled
- Water to thin we usually about 2 tablespoons or so
For Serving:
- 1/2 lime juiced
- Cashews or peanuts
- Sesame seeds
Instructions
- Rinse quinoa in a fine mesh strainer under cold water. Add rinsed quinoa to a medium saucepan with 2 cups of water (or broth). Bring to a simmer and cover; cook for 12 minutes or until liquid is absorbed and quinoa is tender. Fluff quinoa with a fork and set aside.
- Combine shredded cabbage, carrots, cilantro and edamame in a large bowl.
- Place all ingredients for the peanut dressing in a food processor and blend until smooth.
- When ready to serve, toss cooked quinoa, shredded slaw blend, and cooked chicken (if using) in a large bowl.
- Drizzle with peanut dressing and top with cashews, sesame seeds, and a big squeeze of fresh lime juice.
Nutrition
Calories: 355kcal | Carbohydrates: 34g | Protein: 13g | Fat: 19g | Fiber: 6g | Sugar: 8g