Cashew Thai Quinoa Salad with Peanut Ginger Sauce

Preparation 00:10 Cook Time 00:00 Serves 6-7     adjust servings


Thai Quinoa Salad

  • 1 large carrot, julienned
  • 2 cups cooked quinoa
  • 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
  • 1/4 cup cashews , chopped
  • 1/2 small lime

Peanut Ginger Sauce

  • 1/2 teaspoon ground ginger
  • 1 tablespoon maple syrup
  • 2 tablespoons tamari or liquid aminos (gluten free low sodium soy sauce)
  • 1 teaspoon distilled white vinegar
  • 1/2 teaspoon sesame seeds
  • 1/3 cup natural peanut butter
  • 1/4 cup warm water
  • 1/4 teaspoon crushed red pepper flakes


Peanut Ginger Sauce

  1. Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.

Thai Quinoa Salad

  1. Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.
  2. Drizzle the sauce over the salad and mix everything in to combine.
  3. Serve and enjoy!


Recipe Notes

  1. You can store your salad in a Tupperware container in the fridge for 5 days.
  2. 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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