Oh My Crunchy Thai Salad!

IMG_2842This is YUMMY!  I’ve made it twice this week so that tells you something!  I like it even better the second or third day so make it today for a great weekend lunch.  This salad is loaded with vitamins, fiber, anti-oxidants…all good-for-you ingredients.  But the best reason for making it is how delicious it tastes.  This can be served as an entrée, makes about 4 large servings, or as a side to just about anything.

INGREDIENTS:

3/4 c uncooked quinoa

2 c shredded red cabbage

1 diced red bell pepper

1/2 diced red onion

1 cup shredded carrots

1/2 c chopped cilantro

1 can drained and rinsed chickpeas

1/4 c diced green onions

1/2 c cashew halves or peanuts

fresh lime

FOR THE DRESSING:

1/4 c natural peanut butter

2 t grated fresh ginger

3 T soy sauce

1 T honey

1 T red wine vinegar

1 t sesame oil

1 t olive oil

2 t sriracha sauce (more or less depending on how spicy you like it)

INSTRUCTIONS:

Rinse quinoa in cold water.  Add to saucepan with 1.5 cups water and bring to a boil.  Cover and reduce heat to a simmer. Let cook for 15 minutes or until water has been absorbed.  Fluff with a fork and place in large bowl to cool.

Place peanut butter and honey in small dish and microwave for 20 seconds.  Whisk in remaining dressing ingredients and add a little water to thin. You want the dressing to be easy to pour over salad and thoroughly coat everything.

Next add all remaining veggies and beans to the quinoa except green onions and cashews.  Fold together and then drizzle on the dressing and toss to coat.  Finish with a squeeze of lime and sprinkle each serving with green onions and nuts.  ENJOY!

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