Plant-Based Crunchy Cashew Thai Quinoa Salad with Peanut Dressing
This delicious and satisfying plant-based Cashew Thai Quinoa Salad combines crunchy rainbow veggies and an irresistible peanut dressing. Make a batch of this healthy vegan recipe for flavorful lunches or pack it for summer picnics and family potlucks. A simple dish you'll have on repeat!
Servings: 6
Calories: 240kcal
Ingredients
For the Salad:
- ¾ cup uncooked quinoa
- 1 1/2 cup water
- 2 cups shredded red cabbage
- 1 red bell pepper diced
- 1 cup shredded carrots
- 4 green onions diced
- 2 tablespoons fresh chopped cilantro
- ½ cup roasted cashews roughly chopped
For the Peanut Dressing:
- ¼ cup 64g all natural peanut butter
- 2 tablespoons 30g tamari
- 1 tablespoon maple syrup
- 1 tablespoon maple syrup rice vinegar
- 2 teaspoons freshly grated ginger
Instructions
To Cook the Quinoa:
- Combine the quinoa and water in a small pot. Cover and bring to a boil over high heat. Reduce to simmer. Cook until done, 11-12 minutes.
- Remove from heat and let cool while preparing the rest of your salad ingredients and the Peanut Dressing. To cool faster, transfer to a large bowl and place in the freezer for 10 minutes.
To Prepare the Salad:
- Combine all of the chopped vegetables, cilantro, cashews, etc in a large bowl with the cooled quinoa. Toss well to combine.
To Prepare the Peanut Dressing:
- Place the peanut butter in a microwave- safe container along with 2 tablespoons of water. Microwave 20-30 seconds, until the peanut butter is warm. Use a fork or small whisk to blend the peanut butter with the water
- Add the remaining dressing ingredients to the bowl with the peanut butter: tamari, rice vinegar, maple syrup, ginger. Whisk together. Add more warm water, if needed, until you reach a smooth pourable consistency. Taste to adjust seasoning. You can add more salt, a touch of sriracha, more maple syrup, or more peanut butter, depending on your tastes.
- Drizzle the peanut dressing over the salad and enjoy!