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Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing
Ingredients
  • subheading: FOR THE SALAD:
  • 1-½ cup  Water
  • ¾ cups  Uncooked Quinoa
  • 1   Red Bell Pepper, Stem And Seeds Removed, Then Diced
  • ½   Red Onion, Diced
  • 1 cup  Shredded Red Cabbage
  • 1 cup  Shredded Carrots
  • ½ cups  Chopped Cilantro
  • ½ cups  Cashew Halves Or Peanuts, (honey Roasted Is Good)
  • ¼ cups  Diced Green Onions
  • Fresh Lime, For A Bit Of Tang
  • subheading: FOR THE DRESSING:
  • ¼ cups  All Natural Peanut Butter
  • 1 Tablespoon  Honey (use Agave If Vegan)
  • 2 teaspoons  Freshly Grated Ginger
  • 3 Tablespoons  Soy Sauce, Gluten-free If Desired
  • 1 Tablespoon  Red Wine Vinegar
  • 1 teaspoon  Sesame Oil
  • 1 teaspoon  Olive Oil
  • Water To Thin, If Necessary
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