Cashew Thai Quinoa Salad with Peanut Ginger Sauce

Ingredients:

THAI QUINOA SALAD:

  • 1 large carrot, julienned

  • 2 cups cooked quinoa

  • 3 cups sliced Red Cabbage, (200g)

  • 1 cup chopped Red bell pepper, (104g)

  • 1 cup chopped green bell pepper, (104g)

  • 2 cups kale, removed from stems, washed, dried and chopped

  • 1/4 cup cashews, chopped

  • 1/2 small lime

    PEANUT GINGER SAUCE

  • 1/2 teaspoon ground ginger

  • 1 tablespoon maple syrup

  • 2 tablespoons tamari or liquid aminos, or (gluten-free if needed) low sodium soy sauce

  • 1 teaspoon distilled white vinegar

  • 1/2 teaspoon sesame seeds

  • 1/3 cup natural peanut butter

  • 1/4 cup warm water

  • 1/4 teaspoon crushed red pepper flakes

Instructions:

PEANUT GINGER SAUCE

  • Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.

    THAI QUINOA SALAD

  • Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.

  • Drizzle the sauce over the salad and mix everything in to combine.

  • Serve and enjoy!