Ingredients

The following ingredients have 6 Servings
  • 1 ¼ cup tri-color quinoa (uncooked, rinsed and drained)
  • 2 ½ cups water
  • ¾ tsp. salt (to taste)
  • 1 cup carrot sticks
  • 2 cups broccoli (cut into florets)
  • 1 cup red bell pepper (finely diced)
  • 2 cups red cabbage (thinly sliced)
  • ¼ cup basil (finely chopped)
  • ¼ cup cilantro (finely chopped)
  • ½ cup peanuts (or cashews, salted, coarsely chopped)
  • ½ cup olive oil (extra virgin)
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce (gluten-free, or Tamari sauce)
  • 1 Tbsp. ginger paste
  • 1 clove garlic (crushed)
  • ¼ tsp. salt
  • 2 Tbsp. orange juice (fresh)
  • 1 tsp. orange zest
  • 2 Tbsp. peanut butter (or almond or cashew butter)
  • 2 tsp. sugar (or honey)

Instruction

  • Add quinoa, water, and salt to a rice cooker or pot and cook until done.
  • During the last 15 minutes of cooking, place a steamer basket full of the carrots and broccoli on top of the rice cooker/pot. Steam for 12-15 minutes, or until tender.
  • Add all soy ginger salad dressing ingredients into a food processor or high-speed blender and blend until smooth.
  • In a large bowl combine quinoa and salad dressing. Toss until the quinoa is well coated in the salad dressing.
  • Just before serving add carrots, broccoli, bell pepper, cabbage, basil, and cilantro. Mix well until combined.
  • Serve Thai quinoa salad with additional basil or cilantro and coarsely chopped cashews. Enjoy!