Skip to main content

Crunchy Cashew Thai Quinoa Salad with Peanut Ginger Dressing

I really like these flavors together! Such a fun looking colorful bowl to look at for a lunch time meal too.


3/4 cup quinoa, uncooked
1 1/2 chicken broth
1 cup shredded red cabbage
1 red bell pepper, diced
1/2 cup red onion, diced
1 cup shredded carrot
1/2 cup cilantro, chopped
1 cup shelled edamame
1/4 cup cashews, roughly chopped

Dressing:
1/4 cup all natural peanut butter
1 TBS honey
2 tsp grated ginger
3 TBS soy sauce
1 TBS red wine vinegar
1 tsp sesame oil
1 tsp olive oil

Boil chicken broth and add quinoa. Cook 15-20 minutes until done. Let stand for 30 minutes or so, then put in a container and put into fridge to cool. When you are ready to assemble the salad, put the peanut butter and honey into a bowl and microwave for about 20 seconds. Then add the rest of the ingredients for the dressing and whisk to combine. Pour over cooked and cooled quinoa and stir to combine. Add the rest of the salad ingredients. Serve! Makes about 6 servings.

Found this recipe HERE

Comments

Popular posts from this blog

Peaches & Cream Muffins

1 egg
1/2 cup milk or sour cream
1/4 cup oil
1-1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh or canned (drained) chopped peaches

Beat eggs and stir in milk or sour cream and oil. In a separate bowl combine flour, sugar, baking powder, and salt. Stir into egg mixture. Stir in Peaches slowly. Pour into paper lined muffin tins 3/4 full. Bake 400 for 20-25 minutes.

Chicken Pot Pie

Everybody has their own way of doing Chicken Pot Pie. This is mine. It's a lot of work, but it lasts two meals so I don't have to cook the following night. Also, there are not really precise measurements, sorry. It's kind of a throw together, whatever you'd like recipe, so the amounts are to my taste. You might want to tweak it to your own.

1 onion, chopped
3-4 celery stocks, chopped
3-4 carrots, sliced
5-6 potatoes, peeled and diced small
1 1/2 cup frozen peas
Leftover Chicken or Turkey, chopped

In a large pot saute onion in oil on medium heat for a few minutes. Add the celery, carrots, and potatoes and add water enough to cover the vegetables. Boil until the potatoes and carrots are almost done. Add peas and bring back to boil for another few minutes. Drain and place into a 9x13 pan. Arrange chicken on top evenly.

In another pot make the white sauce:

8 TBSP butter
8 TBSP flour
4 cups of milk*

On medium heat melt butter then add the flour, stir to combine. Add milk …

Crockpot Potato Soup

8 russet potatoes, peeled and cubed
2 leeks, chopped 1 medium onion, chopped 1 rib celery, diced 4 chicken bouillon cubes 1 TBSP dried parsley flakes 5 cups water 1 TBSP salt pepper to taste 1/3 cup butter 13 oz can evaporated milk shredded cheddar cheese (optional) bacon bits (optional)

Combine all ingredients except milk cheese and bacon into a slow cooker and cover. Cook on low for 8-10 hours, or on high for 3-4 hours. Stir in evaporated milk during the last hour. Mash potatoes until soup reaches your desired smoothness. Garnish with cheddar cheese and bacon bits if desired.