Crunchy Cashew Thai Quinoa Salad Vegan Gluten Free в 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 or olive oil. Assemble salad: in a large mixing bowl, add the cooked quinoa, bell pepper, cucumber, carrots, cabbage, scallions, and cilantro. drizzle with the nut butter dressing and toss to combine. alternatively, toss the quinoa and veggies, and add dressing once plated. serve: spoon into individual bowls, top with optional crunchy nuts and squeeze of.
Crunchy Cashew Thai Quinoa Salad Vegan Gluten Free в Tо cook quinoa: in a mеdіum ѕаuсераn, brіng 1 ½ cups оf water tо a boil. add іn quinoa аnd bring mixture tо a boil. cоvеr, rеduсе heat to lоw аnd let simmer fоr 15 mіnutеѕ оr untіl ԛuіnоа hаѕ аbѕоrbеd аll оf thе wаtеr. In a medium saucepan, bring the water to a boil. add in quinoa and bring mixture to a boil. cover the pan, reduce heat to low and let it simmer for 15 minutes or until quinoa has absorbed all of the water. remove pan from heat and fluff quinoa with fork. place in a large bowl and set aside to cool for about 10 minutes. In a small blender or food processor, add the cashew butter, red curry paste, coconut aminos, honey, rice vinegar, garlic, ginger, lime juice, and 2 tablespoons non dairy milk or water. blend until smooth, adding more milk or water to thin, as needed. note: dressing should be somewhat thick and creamy, but not thin. Toss half of the dressing with the quinoa. add in the cabbage, diced bell pepper, onion, carrot, cilantro, cashew pieces and green onions. season with kosher salt and squeeze in the juice of 1 2 a (juicy) lime. toss to combine, add more dressing to taste. serve topped with extra green onions, cashews and cilantro.
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