By: Heather Jaramillo-Casillas
Cooked Quinoa - 1.5 cups
|Thai Quinoa Salad|
Peanut Butter - 1/4th cup
Honey - 1 tbsp
Freshly Grated Ginger - 2tsp
GF soy sauce - 3 tbsp (optional)
Red Wine Vinegar - 1 tbsp
Sesame Oil - 1 tsp
Olive Oil - 1 tsp
Extra water depending on the desired consistency (optional)
Roasted Cashew Nuts - 1/4th cup (for crunchiness)
Carrot, Cabbage, Onion, Red Bell Peppers and vegetables of your choice
- Microwave peanut butter and honey for 20 seconds and stir till creamy.
- Then, add in freshly grated ginger, soy sauce (if using), red wine vinegar, sesame oil and olive oil and mix until creamy.
- Add water if the sauce is too thick for your liking.
- At this time, add in cooked quinoa, the prepared sauce (from above), vegetables and nuts you prefer.