Crunchy Cashew Thai Quinoa Salad {vegan, gluten-free}
User Reviews
5
Crunchy Cashew Thai Quinoa Salad {vegan, gluten-free}
Description
Crunchy Cashew Thai Quinoa Salad {vegan, gluten-free} features cooked quinoa as its base, paired with crisp shredded red cabbage, fresh diced vegetables, and herbs like cilantro and green onion. Cashew halves add texture, enhanced optionally with edamame or chickpeas for protein. The peanut butter-based dressing, enriched with fresh ginger, soy sauce, honey or vegan alternatives, vinegar, and sesame and olive oils, is warmed slightly before mixing, allowing flavors to meld and coat the quinoa and vegetables evenly. Adding a splash of water can adjust the dressing's thickness.
The salad maintains a balance of crunchy textures and fresh flavors, with a nutty undertone from the quinoa and cashews, complemented by the tangy, savory dressing. Just-cooked and cooled quinoa absorbs the creamy dressing without becoming soggy.
This dish suits meals requiring a cold or room-temperature side, offering versatility through the option to add or omit edamame or chickpeas. Its make-ahead quality means it can be prepared in advance and stored well.
Storing the salad in an airtight container allows it to keep fresh for 3 to 4 days in the refrigerator, making it convenient for meal prep or next-day serving when flavors further develop.
Ingredients
- ¾ cup quinoa uncooked
- 2 cups red cabbage shredded, depending on how much crunch you like
- 1 red bell pepper diced
- 1/4 cup red onion diced
- 1 cup carrot shredded
- ½ cup cilantro chopped
- ¼ cup green onion diced
- ½ cup cashew halves, or peanuts (honey-roasted is good
- edamame or chickpeas; optional, 1 cup
- lime fresh, for a bit of tang
- For the dressing:
- ¼ cup peanut butter all natural
- 2 teaspoons ginger freshly grated
- 3 tablespoon soy sauce gluten-free, or coconut aminos
- 1 tablespoon honey use agave or pure maple syrup if vegan
- 1 tablespoon rice vinegar or red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil or more sesame oil
- water to thin, if necessary
Instructions
- To cook quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in 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 to a medium microwave safe bowl; heat in 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 in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.
Notes
- Store the salad in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- The salad can be made a day ahead to allow flavors to meld and served chilled or at room temperature.
- Adjust the dressing thickness by adding water gradually until the desired consistency is reached.
- Use honey or an appropriate vegan sweetener in the dressing to suit dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 260cal | 13% |
| Carbohydrates | 27.7g | 9% |
| Protein | 8.6g | 17% |
| Fat | 13.5g | 21% |
| Fiber | 4.3g | 17% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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