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 response of “weeknight dinners!” and “lunches!” so I thought, why not do a combination of both? Something that would easily be eaten for dinner, but is also completely fuss free for lunch. I got to work immediately and thus, this Thai Quinoa Salad was born.
Before I even get into this salad, can we talk about this peanut ginger dressing? It’s honestly the best sauce/dressing, one I would totally order over and over at any restaurant, and one I want to put on every single salad, forever. I would exchange it now and then for my Creamy Vegan Avocado Dressing, of course. It stores perfectly and is the perfect compliment to this beautiful salad.
Now, how about we get into this total dreamy rainbow effect of a salad?
You may recognise the colours, ingredients and the dressing from my Fresh Spring Rolls recipe. It’s one of my favourite quick meals, so delicious and I wanted to find a way to make it even more accessible. It came immediately to mind when I thought of a quick lunch/dinner, except transformed into this Thai Quinoa Salad.
P.S. I love can’t get over these colours. ?
Of course, I eliminated the wraps and noodles so you had ingredients that were also super easy to find at any supermarket or market. The main adjustments I made here from my Spring Rolls were using kale instead of lettuce, and adding cashews and quinoa. I just always have kale in the house (so yummy and curly), cashews rock, and quinoa adds protein, texture, and delicious flavour. This means you’ll eat this Thai Quinoa Salad and actually be full afterwards.
I love how absolutely easy this meal comes together, more importantly. You literally dump it all into a bowl, pour the dressing over, and mix. So simple, so fuss free, and so available for lunch or dinner! You could even have it as an appetiser before a meal, because well, hello salad. Also, I’m I think this salad is so fun to eat because of the beautiful colours.
Speaking of beautiful colours, these veggies are loaded with loads of amazing vitamins:
Bell Peppers – Vitamin C (especially in the red ones), anti-inflammatory properties, and a good source of Vitamin E
Carrots – beta-carotene, loaded with fibre and rich in Vitamin A
Red Cabbage – Vitamin C & Vitamin K.
Kale – Vitamin K & Vitamin A.
Ginger – Relieving digestive problems such as nausea, loss of appetite and motion sickness.
Enough rambling on my part – give it a try, and ENJOY!!
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
If you try this Cashew Thai Quinoa Salad with Peanut Ginger Sauce please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
You can store your salad in a Tupperware container in the fridge for 5 days.
The Peanut Ginger Sauce can be stored in the fridge and covered in saran wrap or in a small mason jar. Stir before using since it may thicken a bit in the fridge.
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