This Cashew Thai Quinoa Salad takes only 15 minutes and is a colourful vegan meal perfect for a light lunch or dinner! Loaded with Thai inspired ingredients and dressed with a divine peanut ginger sauce, it's crunchy, packed with protein, and full of flavour.
2cupskaleremoved from stems, washed, dried and chopped
Peanut Ginger Sauce:
2tablespoonstamari or liquid aminosor (gluten-free if needed) low sodium soy sauce
1teaspoondistilled white vinegar
1/3cupnatural peanut butter
1/4teaspooncrushed red pepper flakes
Peanut Ginger Sauce
Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Thai Quinoa Salad
Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.
Drizzle the sauce over the salad and mix everything in to combine.
Serve and enjoy!
You can store your Cashew Thai Quinoa Salad in a Tupperware container in the fridge for 5 days. The dressing can be stored in the fridge and covered or in a small mason jar. Stir before using or bring to room temperature for 20 minutes since it may thicken a bit in the fridge.If you are on a gluten-free diet, make sure your tamari is wheat-free. Most brands are, but occasionally gluten is an ingredient.You can always switch up the ingredients of the salad based on what you have in the fridge or pantry. Try adding other veggies, like chopped celery or edamame, or change up the cashews for slivered almonds or peanuts.