Famous Crunchy Cashew Thai Quinoa Salad #salad #easy #vegetarian #vegan #food

Famous Crunchy Cashew Thai Quinoa Salad #salad #easy #vegetarian #vegan #food

Delightful veggie lover and effectively gluten free Thai quinoa plate of mixed greens with an ideal crunch. Ideal for feast prep snacks, picnics or gatherings. This plate of mixed greens is a group pleaser!

I just returned from excursion in Arizona. I had a great time evenings I can't start to let you know. The nourishment, the margs, riding around in a red convertible, absorbing the daylight, swimming around evening time, ball games, Mexican nourishment, Froyo, in addition to an excursion to Sprinkles cupcakes!

Sufficiently amusing, I additionally went out on the town during my outing! (The most irregular things transpire, I swear.) I met him through a companion and we hit it off. On our date we went to the zoo, ate great Italian nourishment, and chuckled insanely. I don't think he peruses my blog, so as I would like to think it's consummately alright to discuss how sweet he was.

Truly you folks, I need to quit educating individuals regarding the flavor profile of dark colored spread and those cracking treats; it's simply too geeky. Particularly on dates.

Famous Crunchy Cashew Thai Quinoa Salad #salad #easy #vegetarian #vegan #food

Also try our recipe : BAKED PARMESAN ZUCCHINI #vegetarian #parmesan #mushroom #breakfas #food

Ingredients :

  • ¾ cup uncooked quinoa
  • 2 cups shredded red cabbage, depending on how much crunch you like
  • 1 red bell pepper, diced
  • 1/4 cup diced red onion
  • 1 cup shredded carrots
  • ½ cup chopped cilantro
  • ¼ cup diced green onions
  • ½ cup cashew halves or peanuts (honey-roasted is good)
  • Optional: 1 cup edamame or chickpeas
  • Fresh lime, for a bit of tang

Instructions :

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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