Our Contributor Monique from Ambitious Kitchen shares with us – A Delicious Vegan and (easily made gluten free by using alternative ingredients) Recipe: Crunchy Cashew Thai Quinoa Salad with Peanut Dressing it has Thai flavours and a perfect crunch and it’s even the better the next day.
Here is how to make it:
FOR THE SALAD:
1-½ cup Water
¾ cups Uncooked Quinoa
1 Red Bell Pepper (Capsicum), Stem And Seeds Removed, Then Diced
½ Red Onion, Diced
1 cup Shredded Red Cabbage
1 cup Shredded Carrots
½ cups Chopped Cilantro (Coriander)
½ cups Cashew Halves Or Peanuts, (honey Roasted Is Good)
¼ cups Diced Green Onions
Fresh Lime, For A Bit Of Tang
FOR THE DRESSING:
¼ cups All Natural Peanut Butter
1 Tablespoon Honey (use Agave If Vegan)
2 teaspoons Freshly Grated Ginger
3 Tablespoons Soy Sauce, Gluten-free If Desired
1 Tablespoon Red Wine Vinegar
1 teaspoon Sesame Oil
1 teaspoon Olive Oil
Water To Thin, If Necessary
To cook quinoa: Rinse quinoa with cold water in a mesh strainer. In a medium saucepan, bring the water to a boil. Add in quinoa and bring mixture to a boil. Cover the pan, reduce heat to low and let it simmer for 15 minutes or until quinoa has absorbed all of the water.
Remove pan from heat and fluff quinoa with fork. Place in a large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To make dressing: Add peanut butter and honey or agave into a medium-sized microwave safe bowl. Heat in the microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
Next fold the red pepper (capsicum), onion, cabbage, carrots, and cilantro (coriander) into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.
“Thanks to Monique at Ambitious Kitchen we love it #SPAITGIRL we can’t wait to share another one of your amazing inspiring recipes” @Spaitgirl