Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing vegan & gluten-free

I’m finally back from Az. Booooooooooooooooooooo.
I had a lot of fun nights I can’t even commence to tell you. The food, the margs!, riding around in a crimson convertible, soaking up the sunshine, going swimming at night, football games, Mexican meals, FroYo, plus a visit to Sprinkles cupcakes!
I wish to be on holiday for the others of my life.
Funny enough We also continued a date during my trip! (Probably the most random things happen to me, I swear.) I fulfilled him through a friend and we strike it away. On our date we went to the zoo, ate excellent Italian meals, and laughed hysterically. I don’t believe he reads my blog page, so for me it’s perfectly alright to speak about how nice he was. FYI: I told him about the life-changing cookies and I believe he was marketed.
Significantly you guys, I have to stop informing people in regards to the flavor profile of brown butter and the ones freaking cookies; it’s just too nerdy. Specifically on dates.
But but but! What I must say i need to do is to visit grips with reality and accept that we now have forget about margs or FroYo in my own forseeable future. All I want in my existence now is a gorgeous healthy salad.
You in?
I actually made this salad a couple weeks back and can’t wait to check it out again! I really like that it can easily be vegan and gluten-free, and is incredibly crunch-tastic (not a word, but ought to be). There’s loads of goodness here: carrots, cabbage, quinoa, cilantro, cashews, red pepper, onion and much more! There is definitely an Asian flavor profile to the vegetarian meal and the creamy peanut butter dressing using a hint of ginger is completely TO DIE FOR.
We named it Thai Salad, but could it be in fact that? I’m not sure. In the long run, the elements all meld together perfectly and somehow the salad simply functions fantastically – plus it’s filling too! If you wish to make this a complete meal or you’re craving even more, I would recommend adding edamame or chickpeas.
Oh and like pretty much everything else upon this blog, I love it from underneath of my heart. Duh.
5.0 from 2 reviews
Food: Asian, Thai
Prep time:
10 mins
Cook time:
15 mins
Total period:
25 mins
Ingredients
¾ glass uncooked quinoa
1-2 cups shredded crimson cabbage, depending on just how much crunch you prefer
1 crimson bell pepper, diced
1/2 little red onion, diced
1 cup shredded carrots
½ cup cut cilantro
½ cup cashew halves or peanuts (honey-roasted is certainly good)
Optional: 1 cup edamame or chickpeas
Fresh lime, for any little bit of tang
For the dressing:
2 teaspoons freshly grated ginger
3 tablespoon soy sauce, gluten-free if desired
1 tablespoon honey (use agave if vegan)
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon essential olive oil
Instructions
To cook quinoa: Rinse quinoa with cold water in mesh strainer. Inside a moderate saucepan, bring 1 ½ mugs of water to a boil. Add quinoa and provide mixture to some boil. Cover, decrease temperature to low and let simmer for a quarter-hour or until quinoa has absorbed every one of the drinking water. Remove from temperature and fluff quinoa with fork; place in large dish and set aside to cool for about 10 minutes. You ought to have just a little over 2 cups of quinoa.
To make dressing: Add peanut butter and honey or agave to some medium microwave safe and sound bowl; temperature in microwave for 20 secs. Add ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is clean and creamy. If you need a thinner dressing, just stir in a teaspoon or two of drinking water or olive oil.
Add as much or only a small amount dressing as you’d like to the quinoa. I usually start out with a little bit of dressing and generally add more to match my taste choices. Alternatively it is possible to save the dressing for later on and add when you are ready to eat; however the flavors of the dressing usually soak into the salad therefore i like adding it towards the quinoa first.
Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at space heat with lime wedges if desired.
Cabbage! Yes make sure you. I love that crunch rather than thought of combining it in with my quinoa for a tasty salad. Sold, add this to the list of what to try (shortly).
Be warned… I suffer from holiday hangovers, Personally i think like the initial few days post-vacation are simply the hardest and everything appears terrible and you also wonder the method that you EVER survived… then eventually you start thinking of another vacation, even whether it’s just an upcoming weekend
I used to be excited to try this….therefore excited that I forgot to get the cabbage at the shop. I simply omitted it through the formula and it proved delicious, but I’m anxious to try it again using the cabbage added. I believe it will add a nice crunch.
Made it on Sunday for lunches at the job the upcoming week. Just a take note to others that maybe perform the same….keep the dressing off before day you’ll eat it (that is probably obvious and perhaps I simply got too thrilled to hold back). My cashews got a little soggy and by Wed I was lacking the structure they originally brought to the salad.
Thans for sharing Monique!
So delicious!
I can’t explain how great this sounds! I significantly can’t wait to make it – is going to be better still tasting the very next day for my loaded lunch!
If you have a moment, do you mind checking out my bog please? It’s
Lots of grocery stores sell them. Nonetheless it is easy to create your own. Toast nuts within the oven and use a meals processor chip until they reach the right texture, apx 15 minutes for 1# of almonds. Show patience, it looks like it will hardly ever become a butter! Toasting brings about the essential oil in nuts so that it increases results than raw.
Also,I am new to this site and many recipes look amazing! I will be trying several soon!
This appears amazing! Can’t wait around to try it. Any ideas on what to replacement for the Crimson Pepper?,
don’t like peppers at all but just like the color it gives towards the salad.
This salad is seriously delish! I believe my husband will love it – he’s acquiring it for lunch time today, I didn’t possess cabbage, so subbed some extremely finely cut kale which I’d massaged with rice bran oil and a bit of rice vinegar. The next time I will get some cabbage, though.
Also, my quinoa proved really bitter, despite the fact that I put rinsed it before cooking. It had been really awful and I didn’t want to buy to damage the salad. I decided to try rinsing the cooked quinoa. I rinsed it in my own great mesh strainer (in little batches), pressing it contrary to the mesh with the trunk of a big spoon to squeeze the water out. Then i dumped it into a wide saute pan and warmed it on medium-low for a few minutes to finish drying it out. That did the trick! Nutty-tasting quinoa without that icky bitter taste.
I actually made this tonight for dinner and it was so very mouth watering – and so beautiful and colorful, as well (and I forgot the cashews – whoops)! I can’t get enough of this amazing dressing.
This is bound to become lunch another couple of days, and I cannot wait!
Just finished making this for most likely the 6th period. It’s my husband’s favorite, and I’m incomplete to it as well. I love the different textures and filling qualities of the healthy meal. I don’t do anything dissimilar to the recipe without the color of the bell pepper – I purchase whatever is for sale – tonight been orange. The flavor is usually delicious and I totally love it. I doubled the formula so we can eat this for lunches this week – it’s so good.
This is so excellent!!! Glad I produced lots.
We used a bag of cole slaw mix though rather than investing in a big cabbage, and just grated a little extra carrot. Yum.

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