Crunchy Cashew Thai Quinoa Salad

Portions: 4 to 6 people
Difficulty: Easy
Preparation: 30 minutes
Cook: 0 minutes


  • 2 cups cooked Quinoa
  • 2 cups of shredded Cabbage
  • 1 red Pepper diced
  • 1/4 cup Red Onion Diced
  • 1 cup of shredded Carrots
  • 1/2 cup chopped Coriander
  • 1 cup of Chickpeas
  • 1/2 cup of peeled and cubed Avocado


  • 1/4 cup diced Green Onion
  • 1/2 cup of Cashews roughly chopped
  • 1 Lime Wedge per serving


  • 1/4 cup Natural Peanut Butter
  • 2 tsp Freshly grated Ginger
  • 3 tbsp of Soy sauce
  • 1 tbsp Honey
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 tsp Olive Oil
  • Water to thin, if necessary


  1. In a bowl add peanut butter and honey and heat in microwave for about 20 seconds.
  2. Add ginger, soy sauce, vinegar, and both sesame and olive oil and stir until smooth and creamy texture. Set aside.
  3. In a salad bowl mix all your quinoa salad ingredients together.
  4. Add your peanut butter dressing to it.
  5. Let it cool for about an hour in the refrigerator to allow all the flavors to be enhanced.
  6. Top with roughly chopped cashews and green onions and lime.


Bon appetit.


My Kitchen My Rules


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