The Pioneer Woman Tasty Kitchen
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Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

4.95 Mitt(s) 20 Rating(s)20 votes, average: 4.95 out of 520 votes, average: 4.95 out of 520 votes, average: 4.95 out of 520 votes, average: 4.95 out of 520 votes, average: 4.95 out of 5

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Level: Easy

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Description

Delicious vegan (and easily made gluten free) salad with Thai flavors and a perfect crunch. It’s even better the next day!

Ingredients

  • FOR THE SALAD:
  • 1-½ cup Water
  • ¾ cups Uncooked Quinoa
  • 1  Red Bell Pepper, Stem And Seeds Removed, Then Diced
  • ½  Red Onion, Diced
  • 1 cup Shredded Red Cabbage
  • 1 cup Shredded Carrots
  • ½ cups Chopped Cilantro
  • 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

Preparation

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, 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.

8 Comments

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Simple Lunch on 8.30.2017

Great stuff! Will give it a try today.

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Norton support on 8.17.2017

amazing recipe, I will sure try it
Norton Phone Number

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mcafee support on 8.16.2017

What a recipe!! I will surely try this interesting recipe. I hope you will share much more information like this.
https://mcafeesupports.org

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stan lam on 4.17.2017

Amazing!! Looks awesome

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janetmow on 5.27.2016

This salad is just right as is. I have also made it with almond butter (instead of peanutbutter) and pistachios (instead of cashews). Delicious all ways. And it’s a stunner in the bowl — so colorful.

18 Reviews

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Eugenia on 10.6.2017

Absolutely amazing! Only change I made was adding a ton of cashews — you can never have too many! :)

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Codepix on 10.4.2017

Nice !!

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Sooperchef on 6.7.2017

This salad had a great taste and much delicious. I love it and from my family everyone enjoyed.
i used more vinegar in salad.Both salad recipe are same one this recipe and 2nd from Network ( https://www.sooperchef.pk/pakistani-recipes/ ) .Thankyou

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Jennifer Ward on 6.5.2017

Wow! This is really good! The dressing is awesome. My only modifications: I didn’t have the lime juice, I used raw cashews (no salt or sweet), and I’m not a fan of cilantro so left that out. It is very pretty with all the fresh bright colors.

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Nickstar on 12.28.2016

Delicious salad. Tastes great with baby leaf spinach added. And goes well with BBQ honey soy chicken skewers and homemade sweet potato chips.

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