Ingredients
Scale
- ¾ cup uncooked quinoa
- 1 heaping cup shredded red cabbage
- 1 red bell pepper, diced
- ¼ cup chopped red onion
- 1 cup shredded carrots
- 1 cup shelled edamame
- ½ cup chopped fresh cilantro
- 2 green onions, chopped
- ½ cup cashew halves
- For the Dressing:
- ¼ cup creamy peanut butter
- 2 tsp freshly grated ginger
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp red wine vinegar
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 tsp Sriracha (optional)
- Water to thin if needed
Instructions
- Cook Quinoa: Cook according to package instructions. Yields ~2 cups cooked.
- Make Dressing: Warm peanut butter and honey in the microwave for 10–20 sec. Stir until smooth. Add ginger, soy sauce, vinegar, sesame oil, olive oil, and Sriracha. Whisk. Add water or more oil to thin if needed.
- Toss Quinoa: Pour half the dressing over cooled quinoa and mix.
- Combine Veggies: In a large bowl, mix cabbage, red pepper, onion, carrots, edamame, and cilantro. Add quinoa and remaining dressing to taste.
- Finish: Add cashews, garnish with green onions. Serve chilled or at room temp.
Notes
- Make ahead by storing cooked quinoa, chopped veggies, and dressing separately in the fridge.
- Add 12 oz grilled chicken for extra protein.
- Use gluten-free soy sauce for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad, Side Dish
- Method: Stovetop
- Cuisine: Thai