Thai Quinoa Salad

This salad was AWESOME and super colorful and healthy.  It will certainly help you “eat a rainbow.”  Based on this recipe.


  • 3/4 cup uncooked quinoa, rinsed and then cooked according to package, then COOLED
  • 2 cups diced red cabbage
  • 1 red/yellow/orange pepper, diced
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 1/2 cup diced green onions
  • 1/4 cup toasted or roasted unsalted cashews (we had raw and I toasted briefly)
  • 1/4 cup roasted unsalted peanuts
  • 1/4 cup peanut butter (just fresh ground peanuts, nothing else)
  • 2 teaspoons freshly grated ginger
  • 3 tablespoon reduced sodium tamari or soy sauce
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • 2 Tbsp fresh lime juice

In a large bowl, combine cooled cooked quinoa and all veggies in a bowl (1st list).  In a measuring cup, whisk together all of the dressing ingredients (2nd list).  Drizzle dressing on quinoa veggie mixture and toss well.  (If you aren’t sure if you want all of the dressing, add a little at a time.) Refrigerate until serving.  **I pull some out without dressing for my kiddo ahead of time since she prefers it undressed.**


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