Another colorful salad for the win!! I'm just sharing the heck out of salad to you all! Look at it as a proof that salads can be absolutely-freakin-delicious!
THAI QUINOA SALAD
¾ cup uncooked quinoa
2 cups shredded red cabbage
1 red bell pepper, diced
1/4 cup diced red onion
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves
For the dressing:
¼ cup all natural peanut butter or almond butter
2 teaspoons freshly grated ginger
3 tablespoon coconut aminos
1 tablespoon honey (use agave if vegan)
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil or more sesame oil
1. Cook quinoa: In a medium saucepan, bring 1 cup of water to a boil. Add in 3/4 cup 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; set aside to cool for 10 minutes in a large to medium bowl.
2. Start to make dressing: Add peanut butter or salmon 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 it thinner dressing, simply stir in a teaspoon of olive oil.
3. Add dressing as much as you like to the quinoa.
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.