24 October, 2013


This is what we had for dinner last night. De-licious.

Crunchy Cashew Thai Quinoa Salad  adapted from Ambitious Kitchen

3/4 cup uncooked quinoa
1 1/2 cups water
1-2 cups shredded red cabbage, depending on how crunchy you like it
1 red bell pepper, diced
1/2 red onion, chopped
3 shredded shredded carrots
1/2 cup chopped fresh coriander
Optional: 1 cup chickpeas
For garnish:
1/2 cup cashew halves 
1/4 cup diced green onions (I forgot to buy these and so omitted them)
fresh lime

The dressing:
1/4 cup natural peanut butter
2 teaspoons freshly peeled and grated ginger
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon sesame oil (I also overlooked this and didn't have it on hand. I  thought it was delicious even without it)
1 teaspoon olive oil (in place of the sesame oil, I doubled this)
Water to thin, if necessary

Bring 1 1/2 cups water to boil and add quinoa. Bring to boil again then cover and reduce heat to low. Allow to simmer for 15 minutes or until water is absorbed. Remove from heat and fluff quinoa with fork. Set aside to cool. (This should be ~2 cups of quinoa).

For the dressing: (The original recipe has this dressing made using the microwave. Since we don't use a microwave, I made this using the stovetop and it worked just fine). Add peanut butter and honey to small sauce pan and cook on low heat, stirring constantly. Once peanut butter is softened, add in grated ginger, soy sauce, and oils. Whisk until mixture is smooth and creamy. If you want it thinner, stir in a couple teaspoons of water at this point.

Add dressing to quinoa and allow to sit while grating and chopping vegetables.

Fold in red pepper, onion, cabbage, carrots, and coriander. Garnish individual bowls with fresh lime, cashews, and green onions. (We thought the lime juice was the perfect final touch and brought out the flavour of the dressing more).

1 comment:

  1. It really does look fabulous. I can't wait to try it.