Cashew Thai Quinoa Salad with Peanut Ginger Sauce

This Cashew Thai Quinoa Salad is a colourful, crunchy vegan meal perfect for a light lunch or dinner! It’s loaded with Thai inspired ingredients and dressed with a divine peanut ginger sauce!!

Cashew Thai Quinoa Salad with Peanut Ginger Sauce

INGREDIENTS
Thai Quinoa Salad:
  1. 1 large carrot, julienned
  2. 2 cups cooked quinoa
  3. 3 cups (200g) sliced Red Cabbage
  4. 1 cup (104g) chopped Red bell pepper
  5. 1 cup (104g) chopped green bell pepper
  6. 2 cups kale, removed from stems, washed, dried and chopped
  7. 1/4 cup cashews , chopped
  8. 1/2 small lime

Peanut Ginger Sauce:
  1. 1/2 teaspoon ground ginger
  2. 1 tablespoon maple syrup
  3. 2 tablespoons tamari or liquid aminos (gluten free low sodium soy sauce)
  4. 1 teaspoon distilled white vinegar
  5. 1/2 teaspoon sesame seeds
  6. 1/3 cup natural peanut butter
  7. 1/4 cup warm water
  8. 1/4 teaspoon crushed red pepper flakes

INSTRUCTIONS
Peanut Ginger Sauce
  • Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Thai Quinoa Salad
  • Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.