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Thai Quinoa Salad with Peanut Dressing

Name: Thai Quinoa Salad with Peanut Dressing
Cuisine: Thai
Ingredients: 2 cups quinoa, cooked and cooled; 1/2 purple cabbage, finely chopped; 2 red bell peppers, chopped; 1 cup shelled edamame; 1 bunch cilantro, chopped; 1/2 cup roasted unsalted cashews; 2 carrots, shredded; 1/2 small red onion, finely chopped; 2 tablespoons sesame seeds; 1/4 cup unsweetened peanut butter; 1 tablespoon date syrup; 1/4 cup red wine vinegar; 1/2 teaspoon sriracha; 1 teaspoon fresh ginger; 1/2 teaspoon garlic powder; 1 teaspoon coconut aminos; Juice of 1/2 lime; 1-3 tablespoons water

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Jackie Akerberg

560 recipes

Ingredients

2 cups quinoa, cooked and cooled
1/2 purple cabbage, finely chopped
2 red bell peppers, chopped
1 cup shelled edamame
1 bunch cilantro, chopped
1/2 cup roasted unsalted cashews
2 carrots, shredded
1/2 small red onion, finely chopped
2 tablespoons sesame seeds

Peanut vinaigrette

1/4 cup unsweetened peanut butter
1 tablespoon date syrup
1/4 cup red wine vinegar
1/2 teaspoon sriracha
1 teaspoon fresh ginger
1/2 teaspoon garlic powder
1 teaspoon coconut aminos
Juice of 1/2 lime
1-3 tablespoons water

Preparation

Add all ingredients for salad to a large bowl and toss to combine.
In a separate jar, combine all ingredients for dressing and add water gradually to reach desired consistency.
Pour dressing over salad and toss right before serving.

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