Crunchy Thai Quinoa Salad


  • ¾ cup uncooked quinoa
  • 2 cups shredded red cabbage
  • 1/4 cup diced red onion
  • 1 cup shredded carrots
  • ½ cup chopped cilantro
  • ¼ cup diced green onions
  • ½ cup cashew halves

For the dressing:

  • ¼ cup natural unsweetened peanut butter
  • 2 teaspoons freshly grated ginger
  • 3 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Water to thin



  1. Cook quinoa: 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 12-15 minutes or until quinoa has absorbed all of the water. Check quinoa after 12 minutes as if all of the water has been absorbed, the quinoa will stick to the pan and burn. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 15 minutes.
  2. Make dressing: Put all ingredients in a little mixer and blitz until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil. Once the quinoa is cool, fold in onion, cabbage, carrots, and cilantro into the quinoa. Keep in fridge until ready to serve.
  3. When you are ready to serve the salad, toss the dressing into the salad and sprinkle cashews and green onions on top.

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