Thai Quinoa Salad with Ginger Peanut Dressing

As most of you blog followers know I’m all for the salads that easily convert to on the go weekday lunches. This Thai Quinoa Salad with Ginger Peanut dressing is a perfect fit for lunch at the office. Make it this weekend and enjoy it the next few days during your busy week! This healthy quinoa salad is full of Thai flavors and has a yummy crunch with cashew halves! I saved some of the extra dressing and re-purposed it as a marinade for chicken breasts later in the week. You can always substitute the ingredients listed below for items you have on hand. However, I would ensure you don’t skip out on the cilantro as it adds a really fresh citrus taste!

Thai Quinoa Salad with Ginger Peanut Dressing
Serves 4
A yummy vegan salad with Thai flavors and a perfect crunch!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
For the salad
  1. 3/4 cup uncooked quinoa
  2. 1-2 cups shredded red cabbage (depending on how much crunch you like)
  3. 1 red bell pepper, diced
  4. 1/2 red onion, diced
  5. 1 cup shredded carrots
  6. 1/2 cup chopped cilantro
  7. 1/4 cup diced green onions
  8. 1/2 cup cashew halves
  9. 1 cup chickpeas
For the dressing
  1. 1/4 cup all natural peanut butter (or you can use almond butter)
  2. 2 teaspoons freshly grated ginger
  3. 3 tablespoon soy sauce
  4. 1 tablespoon honey
  5. 1 tablespoon red wine vinegar
  6. 1 teaspoon sesame oil
  7. 1 teaspoon olive oil
Instructions
  1. To cook quinoa rinse it with cold water in mesh strainer. In a medium saucepan, bring 1 1/2 cups of water to a boil. Add in the quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until the 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.
  2. To make the dressing add the peanut butter (or almond 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.
  3. Add as much or as little dressing as you’d like to the quinoa. Next fold in red pepper, onion, cabbage, carrots, and cilantro. Top with the cashew halves and green onions. Serve chilled or at room temperature.
Adapted from Ambitious Kitchen
Adapted from Ambitious Kitchen
Treats, Sweets, and Savories http://treatssweetsandsavories.com/