Crunchy Cashew Thai Quinoa Salad (vegan & gluten-free)
Delicious vegan and easily gluten-free Thai quinoa salad with a great crunch. Fantastic for meal prep lunches, parties or picnics.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 6
Calories: 260kcal
Author: Feodora Nastashia
- 3/4 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
- 1/2 cup chopped cilantro
- 1/4 cup diced green onions
- 1/2 cup cashew halves or peanuts (honey-roasted is good)
- 1 cup edamame or chickpeas (optional)
- Fresh lime, for a bit of tang
For the dressing:
- 1/4 cup all natural peanut butter
- 2 teaspoons freshly grated ginger
- 3 tablespoon gluten-free soy sauce or coconut aminos
- 1 tablespoon honey (use agave or pure maple syrup if vegan)
- 1 tablespoon rice vinegar or red wine vinegar
- 1 teaspoons sesame oil
- 1 teaspoons olive oil or more sesame oil
- Water to thin, if necessary
Step 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.
Step 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.
Step 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.