Cashew Thai Quinoa Salad with Peanut Ginger Sauce
This Cashew Thai Quinoa Salad is a colourful, crunchy vegan meal perfect for a light lunch or dinner! It’s loaded with Thai inspired ingredients and dressed with a divine peanut ginger sauce!! The other day I did a poll on Facebook asking you all what recipes you want to see more. I get an overwhelming...
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 2 cups cooked quinoa
- 1 tablespoon maple syrup
- 1/4 cup warm water
- 1/4 cup cashews chopped
- 1 teaspoon distilled white vinegar
- 1 large carrot julienned
- thai quinoa salad:
- 3 cups (200g) sliced red cabbage
- 1 cup (104g) chopped red bell pepper
- 1 cup (104g) chopped green bell pepper
- 2 cups kale removed from stems, washed, dried and chopped
- 1/2 small lime
- peanut ginger sauce:
- 2 tablespoons tamari or liquid aminos (gluten free low sodium s
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- Carbohydrate 25.0809814986696 g
- Cholesterol 0 mg
- Fat 10.8527676383857 g
- Fiber 4.0975582924679 g
- Protein 8.30079361093125 g
- Saturated Fat 1.87580784715178 g
- Serving Size 1 1 -7 (145g)
- Sodium 26.9067190304564 mg
- Sugar 20.9834232062017 g
- Trans Fat 1.94760777775565 g
- Calories 220 calories
<h3 class="instruction-label">Peanut Ginger Sauce</h3> <ol class="simple-recipe-instructions"> <li>Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.</li> </ol> <h3 class="instruction-label">Thai Quinoa Salad</h3> <ol class="simple-recipe-instructions"> <li>Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.</li> <li>Drizzle the sauce over the salad and mix everything in to combine.</li> <li>Serve and enjoy!</li> </ol>
