Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

 

Description 

 Delicious vegan( and fluently made gluten free) salad with Thai flavors and a perfect crunch. It’s indeed better the coming day! 

 Preparation 

 To cook quinoa Rinse quinoa with cold water in a mesh strainer. In a medium saucepan, bring the water to a pustule. Add in quinoa and bring admixture to a pustule. Cover the visage, reduce heat to low and let it poach for 15 twinkles or until quinoa has absorbed all of the water. 

 Remove visage from heat and fluff quinoa with chopstick. Place in a large coliseum and set away to cool for about 10 twinkles. You should have a little over 2 mugs of quinoa. 

 To make dressing Add peanut adulation and honey or agave into a medium- sized microwave oven safe coliseum. Heat in the microwave oven for 20 seconds. Add in gusto, soy sauce, ginger, and both sesame and olive oil painting and stir until admixture is smooth andcreamy.However, simply stir in a tablespoon or two of water or olive oil painting, If you want a thinner dressing. 

 Add as important or as little dressing as you ’d like to the quinoa. I always start out with a little bit of dressing and generally add further to suit my taste preferences. Alternately you can save the dressing for latterly and add when you're ready to eat; still the flavors of the dressing generally soak into the salad so I love adding it to the quinoa first. 

 Coming fold the red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve stupefied or at room temperature with lime wedges if asked . 

Ingredients

• FOR THE SALAD:
• 1-½ cup Water
• ¾ cups Uncooked Quinoa
• 1  Red Bell Pepper, Stem And Seeds Removed, Then Diced
• ½  Red Onion, Diced
• 1 cup Shredded Red Cabbage
• 1 cup Shredded Carrots
• ½ cups Chopped Cilantro
• ½ cups Cashew Halves Or Peanuts, (honey Roasted Is Good)
• ¼ cups Diced Green Onions
• Fresh Lime, For A Bit Of Tang
• FOR THE DRESSING:
• ¼ cups All Natural Peanut Butter
• 1 Tablespoon Honey (use Agave If Vegan)
• 2 teaspoons Freshly Grated Ginger
• 3 Tablespoons Soy Sauce, Gluten-free If Desired
• 1 Tablespoon Red Wine Vinegar
• 1 teaspoon Sesame Oil
• 1 teaspoon Olive Oil
• Water To Thin, If Necessary

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