This Cashew Thai Quinoa Salad is a colourful, crunchy vegan meal perfect for a light lunch or dinner! It’s loaded with Thai inspired ingredients and dressed with a divine peanut ginger sauce!!
INGREDIENTS
Thai Quinoa Salad:
1 large carrot, julienned
2 cups cooked quinoa
3 cups (200g) sliced Red Cabbage
1 cup (104g) chopped Red bell pepper
1 cup (104g) chopped green bell pepper
2 cups kale, removed from stems, washed, dried and chopped
1/4 cup cashews , chopped
1/2 small lime
Peanut Ginger Sauce:
1/2 teaspoon ground ginger
1 tablespoon maple syrup
2 tablespoons tamari or liquid aminos (gluten free low sodium soy sauce)
1 teaspoon distilled white vinegar
1/2 teaspoon sesame seeds
1/3 cup natural peanut butter
1/4 cup warm water
1/4 teaspoon crushed red pepper flakes
INSTRUCTIONS
Peanut Ginger Sauce
Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Thai Quinoa Salad
Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.
