Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {Vegan & Gluten-Free}

ambitiouskitchen.com

LindaK

¾ cup uncooked quinoa

1 to 2 cups shredded red cabbage, depending on how much crunch you like

1 red bell pepper, diced

½ small red onion, diced

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

subheading: For the dressing:

¼ cup all natural peanut butter

2 teaspoons freshly grated ginger

3 tablespoon soy sauce, gluten-free if desired

1 tablespoon honey (use agave if vegan)

1 tablespoon red wine vinegar

1 teaspoon sesame oil

1 teaspoon olive oil

Water to thin, if necessary

Directions at ambitiouskitchen.com

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