Crunchy Cashew Thai Quinoa Salad With Ginger Peanut Dressing

• 3/4 cup uncooked quinoa
• 1-2 cups shredded red cabbage, depending on how much crunch you like
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup diced green onions
• 1/2 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:
• 1/4 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
• Make Tacos with Jalapeno Sour Cream

1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 1/2 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 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.

quinoa, red cabbage, red bell pepper, red onion, carrots, cilantro, ubc, cashew halves, chickpeas, fresh lime, ubc, ginger, soy sauce, honey, red wine vinegar, sesame oil, olive oil, water, sour cream

Taken from www.epicurious.com/recipes/member/views/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing-52704781 (may not work)