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Thursday, August 30, 2018

Cashew Thai Quinoa Salad With Peanut Ginger Sauce

This Cashew Thai Quinoa salad is a colourful, crunchy vegan meal perfect for a light lunch or dinner. It's loaded with Thai-inspired ingredients and dressed with a divine peanut ginger sauce.


Thai Quinoa Salad


1 large carrot, julienned

2 cups cooked quinoa

3 cups (200g) sliced red cabbage

1 cup (104g) chopped red bell pepper

1 cup (104g) chopped green bell pepper

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 tablespoon 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



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!



You can store your salad in a Tupperware container in the fridge for five days.

The peanut ginger sauce can be stored in the fridge and covered in Saran wrap or in a small Mason jar. Stir before using since it may thicken a bit in the fridge.


Creamy Vegan
Avocado Dressing
This creamy vegan avocado
dressing takes just five minutes
to come together, is healthy, so
creamy and delicious, and great on
any salad!

Half a large avocado
1/4 cup parsley or cilantro, stems
1/4 teaspoon sea salt
Juice of one lime
1/3 cup olive oil
2 cloves garlic
1/2 cup water

Blend everything together in a food
processor. You can add more water
if you want to thin out the dressing.

This recipe is vegan, gluten-free and
paleo. It stores best in an air-tight
jar for a few days in your fridge. It
may thicken in your fridge so you
can add a little water to it to thin
it out.