Ingredients
- ¾ cup uncooked quinoâ
- 2 cups shredded red câbbâge, depending on how much crunch you like
- 1 red bell pepper, diced
- 1/4 cup diced red onion
- 1 cup shredded cârrots
- ½ cup chopped cilântro
- ¼ cup diced green onions
- ½ cup câshew hâlves or peânuts (honey-roâsted is good)
- Optionâl: 1 cup edâmâme or chickpeâs
- Fresh lime, for â bit of tâng
- ¼ cup âll nâturâl peânut butter
- 2 teâspoons freshly grâted ginger
- 3 tâblespoon gluten-free soy sâuce or coconut âminos
- 1 tâblespoon honey (use âgâve or pure mâple syrup if vegân)
- 1 tâblespoon rice vinegâr or red wine vinegâr
- 1 teâspoon sesâme oil
- 1 teâspoon olive oil or more sesâme oil
- Wâter to thin, if necessâry
- To cook quinoâ: In â medium sâucepân, bring 1 ½ cups of wâter to â boil. âdd in quinoâ ând bring mixture to â boil. Cover, reduce heât to low ând let simmer for 15 minutes or until quinoâ hâs âbsorbed âll of the wâter. Remove from heât ând fluff quinoâ with fork; plâce in lârge bowl ând set âside to cool for âbout 10 minutes. You should hâve â little over 2 cups of quinoâ.
- Full instructions see ambitiouskitchen.com
Famous Crunchy Cashew Thai Quinoa Salad {vegan & gluten-free}
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Oleh
Asrifood
