Craving a vibrant, healthy, and incredibly flavorful meal that's also perfect for meal prepping? Look no further than this Cashew Thai Quinoa Salad! This recipe delivers a delicious blend of textures and tastes, combining fluffy quinoa with crunchy cashews, refreshing vegetables, and a zesty Thai-inspired dressing. It's packed with protein, making it a satisfying and energizing option for lunch or dinner. Forget bland salads – this one is bursting with exciting flavors that will tantalize your taste buds.
This Cashew Thai Quinoa Salad is surprisingly easy to make, and the recipe is highly customizable to your preferences. Whether you’re a seasoned cook or a kitchen novice, you'll find this recipe straightforward and rewarding. Ready to create your own delicious and healthy bowl of goodness? Let's dive into the step-by-step instructions!
Tools Needed
- Pan
- Bowl
- Mandoline (optional)
- Whisk or fork (or blender)
Ingredients
- Carrot: 1 large
- Red Cabbage: 3 cups, sliced
- Red Bell Pepper: 1 cup, chopped
- Green Bell Pepper: 1 cup, chopped
- Kale: 2 cups
- Raw Cashews: 1/4 cup (roasted also works)
- Lime: 1/2 small
- Ground Ginger: 1/2 teaspoon
- Maple Syrup or Agave: 1 tbsp
- Tamari or Liquid Aminos: 2 tbsp
- Soy Sauce (regular or gluten-free): 2 tbsp
- White Vinegar or Rice Vinegar: 1 teaspoon
- Peanut Butter, Cashew Butter, or Almond Butter: 1/3 cup
- Sesame Seeds: 1/2 teaspoon
- Crushed Red Pepper Flakes: 1/4 teaspoon
- Warm Water: 1/4 cup
- Cooked Quinoa: 2 cups
- Uncooked Quinoa: 1 cup
Step-by-Step Instructions
Step 1. Prepare the Quinoa and Vegetables
- Rinse 1 cup uncooked quinoa thoroughly. Heat a pan with oil, toast quinoa until crisp. Add 2 cups water or broth, a pinch of salt, bring to a boil, then simmer covered for 15 minutes. Let it sit until liquid is absorbed, then fluff.
- Julienne carrots. (You can use a mandoline for faster prep.)
- Remove the core. Use a mandoline to slice thinly.
- Remove tops, seeds, and ribs. Slice into strips.
- Chop raw cashews (or your preferred nut/seed).
- Remove stems and tear into bite-sized pieces. Massage gently to break down leaves.
Step 2. Create the Dressing
- In a separate bowl, whisk together ginger, maple syrup, soy sauce, vinegar, sesame seeds, cashew butter, warm water, and red pepper flakes until smooth.
Step 3. Combine and Toss
- Add all prepped veggies and cashews to a large bowl. Squeeze lime juice over.
- Add dressing to the salad bowl and toss everything together.
Step 4. Serve and Garnish
- Garnish with extra cashews (optional).
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- Add more protein: Hemp seeds, edamame, or tofu are great additions.
- Allergy-friendly swaps: Use cashew butter, sunflower seed butter, or other nut butters instead of peanut butter.
- Make extra dressing: Store leftover dressing in the refrigerator for future use.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
Absolutely! This salad is perfect for meal prepping. Make it up to 3 days in advance and store it in an airtight container in the refrigerator.
2. What can I substitute for the cashews?
Feel free to substitute other nuts like almonds or peanuts, or even sunflower seeds for a similar crunch.
3. Can I adjust the spice level?
Yes! Adjust the amount of red pepper flakes to your liking. Start with less and add more if you prefer a spicier salad.
This Cashew Thai Quinoa Salad is a versatile and delicious meal that's perfect for busy weeknights or prepping healthy lunches. Enjoy its vibrant flavors and satisfying protein boost, knowing you've created a nutritious and flavorful meal with minimal effort. So, get cooking and experience the delightful taste of this healthy and convenient salad!