Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan, gluten-free}

Name: Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan, gluten-free}
Prep time: 10 min
Cook time: 15 min
Ingredients: ¾ cup uncooked quinoa; 1-2 cups shredded red cabbage, depending on how much crunch you like; 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 (honey-roasted is good); Optional: 1 cup edamame or chickpeas; Fresh lime, for a bit of tang; For the dressing:; ¼ cup all natural peanut butter; 2 teaspoons freshly grated ginger; 3 tablespoon soy sauce, gluten-free if desired; 1 tablespoon honey (use agave if vegan); 1 tablespoon red wine vinegar; 1 teaspoon sesame oil; 1 teaspoon olive oil; Water to thin, if necessary

$Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan, gluten-free} was pinched from <a href="http://www.ambitiouskitchen.com/2013/04/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/" target="_blank">www.ambitiouskitchen.com.</a>$

"Delicious vegan and easily gluten-free salad with Thai flavors and a perfect crunch. It's even better the next day!..."

INGREDIENTS

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¾ cup uncooked quinoa

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1-2 cups shredded red cabbage, depending on how much crunch you like

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1 red bell pepper, diced

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½ red onion, diced

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1 cup shredded carrots

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½ cup chopped cilantro

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¼ cup diced green onions

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½ cup cashew halves or peanuts (honey-roasted is good)

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Optional: 1 cup edamame or chickpeas

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Fresh lime, for a bit of tang

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For the dressing:

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¼ cup all natural peanut butter

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2 teaspoons freshly grated ginger

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3 tablespoon soy sauce, gluten-free if desired

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1 tablespoon honey (use agave if vegan)

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1 tablespoon red wine vinegar

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1 teaspoon sesame oil

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1 teaspoon olive oil

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Water to thin, if necessary

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