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Ingredients
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- 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 chopped green onions
- ½ cup halved cashews
- ¼ cup creamy peanut butter (crunchy or smooth)
- 2 teaspoons freshly grated ginger
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 teaspoon Sriracha hot sauce
- Water to thin, if necessary
Instructions
- Rinse quinoa under cold water. Combine with 1 ½ cups of water in a medium saucepan, boil, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat, let sit for 5 minutes, then fluff with a fork and cool.
- In a microwave-safe bowl, combine peanut butter and honey, heat slightly, mix until smooth, and add ginger, soy sauce, vinegar, oils, and Sriracha.
- Mix cooled quinoa with half of the peanut sauce.
- In a separate bowl, combine vegetables and fresh cilantro. Fold in quinoa mixture and remaining peanut sauce.
- Garnish with cashews and green onions. Serve chilled or at room temperature.
Notes
Rinse quinoa before cooking for better flavor.
Adjust Sriracha to your preferred spice level.
Consume within a few days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and cooking
- Cuisine: Thai
Nutrition
- Calories: 300
- Sugar: 5
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 10
- Cholesterol: 0