FRESH THAI QUINOA SALAD WITH PEANUT SAUCE #vegetarian #salad #sauce #yummy #vegetarian

Beautiful, crunchy Thai Quinoa Salad prepared in the most astonishing hand crafted garlic-ginger shelled nut sauce! (Veggie lover, sans gluten, and sans oil)

This plate of mixed greens is overflowing with brilliant rainbow hues, delectable Thai flavors, a lot of new crunch, and wonderful plant-based sustenance. I'm ceaselessly amazed at how agreeably filling it is! The key segment for me is extremely the shelled nut sauce. Delightful, appetizing, thus loaded with flavor! Besides it's an incredible decision for make-ahead suppers and snacks (despite everything it tastes magnificent the following day after the flavors get an opportunity to blend.

I've made forms of this serving of mixed greens with the quinoa base seen here and furthermore the more ordinary rice noodles, and appreciate it the two different ways so don't hesitate to substitute the quinoa for your very own preferred noodles/rice noodles also. I end up inclining more towards the quinoa choice for both the sustenance help and once in a while the fragile rice noodles break separated on me making somewhat of a wreck.

Also try our recipe :  Crispy Honey Chilli Potatoes #vegan #potato #vegetarian #yummy #easy

INGREDIENTS

• 3/4 cup quinoa (uncooked)
• 1 1/2 cups red cabbage
• 1 medium carrot
• 1 red bell pepper
• 2 green onions
• 1/3 cup cilantro
• 1/2 cup cashews (or peanuts, or a combo of both)

GARLIC-GINGER PEANUT SAUCE

• 1/2 cup peanut butter (I use creamy, natural)
• 2 Tbsp. brown sugar or maple syrup (more/less to taste)
• 1 1/2 Tbsp. tamari (or soy sauce)
• 2 Tbsp. fresh lemon or lime juice
• 1-2 cloves garlic
• 3/4 tsp. fresh grated ginger (or more to taste)
• Hot water (to thin to desired consistency)
• Optional: red pepper flakes

INSTRUCTIONS

1. Rinse and cook the quinoa according to package instructions.*
2. Meanwhile, make the peanut sauce: mince garlic and grate ginger. In a mixing bowl, add all ingredients except water. Heat about 3/4 cup of water to just under boiling. Slowly add water, a couple tablespoons at a time, and whisk. Continue adding water and whisking until sauce reaches your desired consistency. (I usually end up adding roughly 1/2 cup water.) Set aside.
3. Prepare veggies: thinly slice or shred cabbage, grate carrot, thinly slice or dice bell pepper, slice green onions, and roughly chop cilantro (stems removed). Place in a large mixing bowl.
4. Add cashews (and/or peanuts) and cooked quinoa.
5. Add dressing and toss well to combine.
6. Top with more nuts or cilantro if desired.

Source : bit.ly/2XZh2Be

Read more our recipe : Vegan Sweet Potato Buddha Bowl with Orange Sesame Almond Butter Dressing #vegan #vegetarian #almond #food #lunch