Delicious vegan and honestly gluten-free salad with Thai flavors and a right crunch. It's even higher the subsequent day!
¾ cup raw quinoa
2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
1/4 cup diced red onion
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 simply extremely little bit of tang
For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon gluten-free soy sauce or coconut aminos
1 tablespoon honey (use agave or natural maple syrup if vegan)
1 tablespoon rice vinegar or red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil or more sesame oil
Water to thin, if necessary
To prepare dinner quinoa: In a medium saucepan, carry 1 ½ cups of water to a boil. Add in quinoa and carry combination to a boil. Cover, cut back warmth to low and permit simmer for 15 minutes or till quinoa has absorbed all the water. Remove from warmth and fluff quinoa with fork; location in big bowl and set apart to cool for about 10 minutes. You ought to have just somewhat over 2 cups of quinoa.
To make dressing: Add peanut butter and honey or agave to a medium microwave secure bowl; warmth in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and equally sesame and olive oil and stir till combination is gentle and creamy. If you desire a thinner dressing, merely stir in a teaspoon or NULL of water or olive oil.
Add as a lot or as little dressing as you’d desire to the quinoa. I all the time bounce out with just somewhat little bit of dressing and typically upload extra to swimsuit my style preferences. Alternatively you possibly can keep the dressing for later and upload whilst you're capable to eat; although it the flavors of the dressing typically soak into the salad so I love including it to the quinoa first.
Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and inexperienced onions. Serve chilled or at room temperature with lime wedges, if desired.