Crunchy Cashew Thai Quinoa Salad {vegan, gluten-free}



INGREDIENTS
  • ¾ cup uncooked quinoa
  • 2 cups shredded red cabbage, depending on how much crunch you like
  • 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 or peanuts (honey-roasted is good)
  • Optional: 1 cup edamame or chickpeas
  • Fresh lime, for a bit of tang
  • For the dressing:
  • ¼ cup all natural peanut butter
  • 2 teaspoons freshly grated ginger
  • 3 tablespoon gluten-free soy sauce or coconut aminos
  • 1 tablespoon honey (use agave or pure maple syrup if vegan)
  • 1 tablespoon rice vinegar or red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil or more sesame oil
  • Water to thin, if necessary


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