Cashew and Quinoa Vegetarian Thai Salad

This salad.

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Holy crap, this salad.

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No matter how eloquently I describe it, I will not do it justice. I just can’t. Because, really how does one describe the most perfect salad to ever be eaten, ever? Look at it! It’s crunchy, full of flavor, and those colors are so gorg. I brought it to a dinner and it was huuuge hit.

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Then, just when I thought this thing couldn’t get any better, I had it for lunch the following day. The flavors had all blended together and it was even more delicious. Seriously, I’ve been in salad heaven over here.

The ingredient list is lengthy, but it is really so easy to put it all together (most of the dressing ingredients are pantry staples!). And if you’re nervous about quinoa, just go with it. It’s a healthful and flavorful seed that cooks up as easily as rice, and is sooo a thing right now. This is the type of dish I see myself making again and again.

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You’ll love it. Trust me, I’m a nurse.

Recipe

Prep Time: 25 minutes

Yield: 6-8 servings

Salad

  • ¾ uncooked quinoa
  • 1 ½ cup vegetable broth
  • 2 cups shredded red cabbage
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • ¼ cup cilantro, chopped
  • ¼ cup diced green onions
  • ¾ cup cashew halves (I used a cumin flavored variety- it was delish)
  • ½ cup shelled edamame
  • ½ cup chickpeas
  • Juice of 1 line

Dressing

  • ¼ cup creamy peanut butter
  • ¼ teaspoon ground ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil

Rinse quinoa in cold water and drain. In a medium sized pan, add quinoa and vegetable broth. Bring quinoa and broth to a boil, then reduce to simmer and cover, letting quinoa absorb all the liquid. Remove from heat and let cool for 10 minutes.

For the dressing, simply whisk all the ingredients together until thoroughly combined.

In a large bowl, stir together the quinoa and the dressing. Gently mix in the cabbage, pepper, red and green onions, cilantro, edamame and chickpeas. Add the cashews, saving a few for garnish. Add the lime juice and give the salad one last stir.

Serve warm, cold, room temp, whatever! It’s going to be amazing no matter what.

Adapted from Ambitious Kitchen.

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6 thoughts on “Cashew and Quinoa Vegetarian Thai Salad

  1. Pingback: The Macro Bowl: Your New Go-To Dish | The Organic Beauty

  2. Pingback: Dinner Party with my Girls | jack joseph's mom

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