June 12, 2013

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

As you’ve come to expect, this is another quick & easy dinner.  The scents of the dressing are heavenly and the flavors come together perfectly.  There just isn’t much more that needs to be said about this gorgeous and delish-dish from Ambitious Kitchen (say that three times fast!) except that it makes a lot (serves the five of us {with seconds} plus a couple small lunches the next day).

Ingredients

  • ¾ cup uncooked quinoa
  • 2 cups shredded red cabbage
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 1 cup shredded carrots
  • ½ cup cilantro, roughly chopped
  • 1 cup chickpeas
  • ¼ cup green onions, diced
  • ½ cup cashew halves or peanuts (honey-roasted is good)
  • Fresh lime, for a bit of tang

Dressing

  • ¼ cup all natural peanut butter
  • 1 tablespoon honey
  • 2 teaspoons freshly grated ginger
  • 3 tablespoon soy sauce, gluten-free if desired
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Water to thin, if necessary

Instructions

  1. 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 to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, sesame and olive oil then 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 the dressing to the quinoa.
  4. Fold in cabbage, red pepper, onion, carrots, cilantro & chickpeas into the quinoa. Garnish with cashews or peanuts & green onions. Serve chilled or at room temperature with lime wedges if desired.

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