So I'm absolutely addicted to quinoa right now... I know, I know, I'm a walking Vancouver cliche. (currently in Australia but started this obsession last year in Vancouver). I have found ways to incorporate it in almost every meal... with yogurt for breaky, with salad for lunch and with whatever I have left for dinner. Is there a harm in too much quinoa? I'm going to Google that right now.
Anyway, I found this recipe on Pinterest this week and had to try it. I love any Thai food, especially peanut sauce so this was a winner. I added a few extra things and I think they worked well. Let me know how it goes!
- 2 cups cooked quinoa
- 2 cups shredded red cabbage
- 1 red bell pepper, diced
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup diced green onions
- ½ cup cashew halves or peanuts (roasted is good)
- 1 cup edamame (or frozen peas)
- 1 cup chickpeas
- Fresh lime, for a bit of tang
- ¼ cup natural peanut butter
- 2 teaspoons freshly grated ginger
- 3 tablespoon soy sauce
- 1 tablespoon honey (or agave)
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- Water to thin, if necessary
- 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. I had to add a few teaspoons and then make more dressing also. You need to make sure you have enough dressing to cover all quinoa.
- Put quinoa (must be cooled down) in large bowl. Add in dressing so it covers all quinoa and mix well. (have a taste to ensure you have enough dressing!)
- Next fold in red pepper, onion, cabbage, carrots, chickpeas, edamame, cilantro and any other veggies into the quinoa.
- Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.
Adapted from: Ambitious Kitchen