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Crunchy Cashew Thai Quinoa Salad w/ Ginger Peanut Dressing
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3/4 cup | uncooked quinoa |
1-2 cups | shredded red cabbage |
1 | red bell pepper, diced |
1/2 | red onion |
1/4 cup | diced green onions |
1/2 cup | cashew halves or peanuts, (honey roasted is good) |
Fresh line for a bit of tang Dressing: | |
1/4 cup | natural peanut butter |
2 teaspoons | freshly grated ginger |
3 tablespoons | soy sauce |
1 tablespoon | honey |
1 tablespoon | red wine vinegar |
1 teaspoon | sesame oil |
1 teaspoon | olive oil |
Add peanut butter and honey to a 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.
Add as much or as little dressing as you would like to the cold cooked quinoa. Next fold in the rest and garnish with the nuts and green onions
Recipe uploaded with Shop'NCook for iPhone.
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