Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan & gluten-free}
http://www.ambitiouskitchen.com/easyrecipe-print/5586-0/ 1/1
Prep time
10 mins
Cook time
15 mins
Total time
25 mins

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan,
glutenfree}
Delicious vegan and easily glutenfree
salad with Thai flavors and a perfect
crunch. It's even better the next day!

Author: Monique of AmbitiousKitchen.com

Recipe type: Healthy, Salad, Vegetarian, Vegan, Glutenfree

Cuisine: Asian, Thai

Ingredients

¾ cup uncooked quinoa
12
cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves or peanuts (honeyroasted
is good)
Optional: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang
For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon soy sauce, glutenfree
if desired
1 tablespoon honey (use agave if vegan)
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil
Water to thin, if necessary

Instructions

1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of
water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15
minutes or until 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 dressing: Add peanut butter and honey or agave 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. I always start out with a little bit of dressing
and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add
when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it
to the quinoa first.
4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and
green onions. Serve chilled or at room temperature with lime wedges if desired.
Nutrition Information
Serving size: 1/6th of recipe Calories: 260 Fat: 13.5g Carbohydrates: 27.7g Sugar: 7g Fiber: 4.3g Protein: 8.6g
Recipe by Ambitious Kitchen at http://www.ambitiouskitchen.com/2013/04/crunchycashewthaiquinoasaladwithgingerpeanutdressing/

Veggie chili

onion ( one), garlic (maybe two cloves )and sweet potatoes ( one large) sautéed a bit in oil before adding in a can of diced tomatoes, two cans of black beans, and some tomato sauce ( maybe a cup?) I add water as needed and cumin, salt and pepper, oregano and on a whim, I tossed in about three tablespoons of nutritional yeast.

Kale salad

The vinaigrette softens the raw kale leaves, so it’s essential to let this salad sit for at least 15 minutes before serving. The longer it sits, the more tender the kale will become.

·       1/2 cup fresh cranberries, rinsed and picked over

·       1 medium navel orange

·       2 Tbs. red wine vinegar

·       1 Tbs. cranberry juice

·       1 Tbs. honey

·       4 Tbs. extra-virgin olive oil

·       2 tsp. finely grated peeled fresh ginger

·       Kosher salt and freshly ground black pepper

·       5 oz. mature curly kale leaves, trimmed and coarsely chopped, or baby kale (5 cups)

Pulse the cranberries in a mini or regular food processor until finely chopped, about fifteen 1-second pulses. Set aside.

Using a sharp paring knife, cut off the ends of the orange to expose a circle of flesh. Stand the orange on an end and pare off the peel and pith in strips. Quarter the orange lengthwise; slice each quarter crosswise into 1/4-inch-thick pieces.

Whisk together the vinegar, cranberry juice, and honey in a large bowl. Slowly whisk in the olive oil. Whisk in the ginger and chopped cranberries and season to taste with salt and pepper.

Toss the kale and the orange pieces in the dressing. Season to taste with salt and pepper. Let sit for 15 minutes to 1 hour before serving.