Crunch Cashew Thai Quinoa Salad 

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Rich, sweet, high protein and delicious!
Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. The Incas, who held the crop to be sacred,referred to quinoa as chisaya mama or mother of all grains, and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.
The health benefits of eating almonds in moderation promotes lower cholesterol levels, prevents heart disease and can help with weight loss.

¾ cup uncooked quinoa
1-2 cups shredded red cabbage, depending on 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

Instructions To cook quinoa:
Rinse with cold water in mesh strainer. In a 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 should have a little over 2 cups of quinoa.

To make dressing:
Add peanut butter and honey or agave 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.

Add as much or as little dressing as you’d like to the quinoa. Start out with a little bit of dressing and add more to suit your 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 add it to the quinoa first.

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.

Special Diet: Vegetarian, High Protein, High Fibre, Low Calorie, High Omega Fats

Category: Salads

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