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Cashew Thai Quinoa Salad with Peanut Ginger Sauce
Ingredients
  • subheading: 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
  • ¼ cup cashews , chopped
  • ½ small lime
  • subheading: Peanut Ginger Sauce:
  • ½ teaspoon ground ginger
  • 1 tablespoon maple syrup
  • 2 tablespoons tamari or liquid aminos (gluten free low sodium soy sauce)
  • 1 teaspoon distilled white vinegar
  • ½ teaspoon sesame seeds
  • ⅓ cup natural peanut butter
  • ¼ cup warm water
  • ¼ teaspoon crushed red pepper flakes
Steps
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