Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

As you’ve come to expect, this is another quick & easy dinner.  The scents of the dressing are heavenly and the flavors come together perfectly.  There just isn’t much more that needs to be said about this gorgeous and delish-dish from Ambitious Kitchen (say that three times fast!) except that it makes a lot (serves the five of us {with seconds} plus a couple small lunches the next day).

Ingredients

  • ¾ cup uncooked quinoa
  • 2 cups shredded red cabbage
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 1 cup shredded carrots
  • ½ cup cilantro, roughly chopped
  • 1 cup chickpeas
  • ¼ cup green onions, diced
  • ½ cup cashew halves or peanuts (honey-roasted is good)
  • Fresh lime, for a bit of tang

Dressing

  • ¼ cup all natural peanut butter
  • 1 tablespoon honey
  • 2 teaspoons freshly grated ginger
  • 3 tablespoon soy sauce, gluten-free if desired
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Water to thin, if necessary

Instructions

  1. Rinse quinoa with cold water in mesh strainer. In a medium 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.
  2. To make dressing: Add peanut butter and honey to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, sesame and olive oil then 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.
  3. Add the dressing to the quinoa.
  4. Fold in cabbage, red pepper, onion, carrots, cilantro & chickpeas into the quinoa. Garnish with cashews or peanuts & green onions. Serve chilled or at room temperature with lime wedges if desired.

Thai Satay

Thai Satay
This recipe was given to me by Jenny, another friend I’ve made here in Texas!
Ingredients
2 lbs chicken
1 1/2 teaspoons curry
1/2 tsp salt
1 Tablespoon sugar
1/2 cup coconut milk
1 teaspoons seasoned rice wine vinegar
Sauce
1/4 cup yellow onion, finely chopped
1/2 cup crunchy peanut butter
2 Tablespoons soy sauce
1/2 cup coconut milk
2 Tablespoons sweet chili sauce

Directions
1.  Put chicken in large glass or metal bowl.
2.  Combine curry,and sugar in small bowl.  Add to chicken and marinate at room temp for 5 minutes.
3.  Add 1/2 cup coconut milk and rice wine vinegar to mix and marinate at room temp for 1 hour.
4.  Grill while sprinkling with coconut milk until done.

Quick Satay Sauce
  1.  Cook onion in 1 tbsp oil until softened.
2.  Stir in peanut butter,  soy sauce, 1/2 cup coconut milk, and sweet chili sauce.
3.  Cook gently until smooth and heated through.

Because my kids are nuts for couscous, it’s our staple of choice with chicken!