Thai Quinoa Salad
Ingredients
Salad:
1 cup uncooked Quinta Quinoa
2 cups shredded red cabbage chopped small
1 red, orange or yellow bell pepper, diced
1 cup shredded carrots
2 cups edamame beans (steam ahead of time)
½ cup chopped cilantro
½ cup cashews
3 green onions, chopped
For the dressing:
⅓ cup natural peanut butter
1 tbsp freshly grated ginger
3 tablespoons soy sauce
1 tablespoon honey
3 tablespoons red wine vinegar
2 teaspoons sesame oil
2 tsp sesame seeds (optional)
Juice of one lime
Instructions
Cook quinoa according to package directions. Fluff with a fork. Set aside and cool in a large bowl.
Add in cabbage, bell pepper, carrots and edamame beans to the bowl and fold this into the quinoa.
Prepare the dressing by mixing together all eight ingredients using a fork.
Garnish with cashews, cilantro and green onion. Serve chilled (or eat it up right away).
Recipe adapted from Carrots and Cake.
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