Crunchy Thai Quinoa Salad

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crunchy thai quinoa salad
I’m always in search of new recipes with fresh and healthy ingredients. My oldest daughter has shown an increased interest in cooking for our family over the past several months and her searches for new recipes often starts with looking on Pinterest. Together Jaida and I look for dishes that we think would be proven winners for our house of six!
On top of being super colourful, this salad is packed with wholesome, healthy and fresh ingredients. The peanut, ginger dressing is the true gem in this recipe! Easily made, it adds a fresh flavour that really sets this salad apart from others. This salad is a true hit and incredibly delicious! I hope you love this salad as much as we did.
Ingredients

Salad Ingredients
¾ cup uncooked quinoa
2 cups shredded red cabbage, less if you don’t like as much crunch
1 red bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves or peanuts
1 cup edamame or chickpeas
Fresh lime juice, to taste

Dressing Ingredients
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon soy sauce
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil
Water to thin, if necessary

Method
  1. Cook quinoa. Rinse quinoa with cold water in mesh strainer. 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 can also place the quinoa in the fridge to cool, I personally like this salad cold.
  2. Make the dressing. Add peanut butter and honey 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.
  3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
  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.