Thai Quinoa Salad with Ginger Peanut Dressing

Be prepared for a lot of chopping, in the end it's so worth it!

Salad Ingredients

• 3/4 cup uncooked quinoa
• 1-2 cups shredded red cabbage
• 1 red bell pepper, diced
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup diced green onions
• 1/2 cup cashew halves or peanuts
• 1 cup edamame
• fresh lime

Dressing Ingredients

• 1/4 cup all natural peanut butter
• 2 tsp freshly grated ginger
• 3 tbls soy sauce,
• 1 tbls honey
• 1 tbls red wine vinegar
• 1 tsp sesame oil
• 1 tsp olive oil
• water to thin if necessary

Instructions
Quinoa

1.  Rinse quinoa with cold water in mesh strainer. Bring 1 1/2 cups of water to a boil, add quinoa and bring to a boil, cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff with fork. Place in large bowl and set aside to cool.

Dressing

1.  Add peanut butter and honey together and microwave for 20 seconds. Add rest of dressing ingredients stir until mixture is smooth and creamy. If it needs thinning stir in 1-2 tsp of water.

Salad

1. Add some dressing to the quinoa toss to combine.
2. Next fold in red pepper, onion, cabbage, carrots, edamame, and cilantro into the quinoa. Drizzle more dressing over salad ingredients, toss and season to taste. Add as much or as little of the dressing as you'd like. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges.

Why I like this salad:
Vegetarian packed with lots of great protein.
Great dinner salad for the winter time.
Leftovers great for lunch!
Can change it up to suit your taste: use almond or cashew butter instead of peanut butter. Add or omit any vegies.
The dressing is what makes this so yummy.

Recipe source - Ambitious Kitchen