Thai Quinoa Salad

It’s been a bit since I’ve been on here, so thanks for sticking around. I’m hoping you get as excited about this salad as I am! I’m getting ready to travel for the next 10 days, so this was my last meal at home.  While I won’t be preparing good food while I’m away, I’m hoping to eat lots of it. Even though I won’t be in my kitchen slicing and dicing, I still have some fun stuff to share.

This Thai Quinoa Salad is fresh, easy, quick, tasty, and made with real food! I keep most of the ingredients on hand, so it’s also convenient and doesn’t break the bank – Real Food for Real People!!! I love it and hope you do too.

SELECTING THE EQUIPMENT:

• Sauce pan (for quinoa)
• Large mixing bowl (for salad)
• Small mixing bowl (for dressing)

INGREDIENTS:

SALAD

• 1 cup cooked quinoa
• 2 cups shredded carrots (about 2 carrots)
• 2 cups thinly sliced purple cabbage
• 1 red bell pepper, thinly sliced (about 1” in length)
• 6 green onions, chopped
• 1 cup cilantro, chopped
• 1 cup packed kale, coarsely chopped
• 1 jalapeno pepper, minced
• ½ cup raw cashews, toasted and chopped

DRESSING

• ¼ cup extra-virgin olive oil or avocado oil
• ¼ cup fresh lime juice
• 2 tablespoons coconut aminos
• 2 tablespoons maple syrup
• 2 tablespoon of toasted sesame oil
• 1 teaspoon salt

INSTRUCTIONS:

• Cook quinoa according to directions, then set aside and allow to cool.
• While the quinoa cools, prep veggies and toast and chop cashews.
• Prepare dressing in a small mixing bowl by combining all ingredients and whisking together with a fork or a whisk.
• Once the quinoa cools, combine quinoa, veggies, cashews, and dressing. Toss thoroughly and chill for at least an hour.
• Serve and enjoy!