Thai Quinoa Salad with Ginger Cashew Dressing

By Bailey1_

Ingredients

• For the dressing:
• Phase 3
• Serves 6
• Prep time: 15 minutes
• 1/4 cup raw cashew butter
• 3 Tbls. tamari
• 1 Tbls. red wine vinegar
• 2 tsp. freshly grated ginger
• 1 tsp. toasted sesame oil
• 1 tsp. olive oil
• For the salad:
• 3 cups cooked quinoa
• 2 cups shredded cabbage
• 1 cup diced red bell pepper
• 1 cup diced red onion
• 1 cup shredded carrots
• 3 cups canned chick peas, drained and rinsed
• 1/2 cup chopped cilantro
• 1/2 cup raw cashew halves
• 1/4 cup diced green onions
• Lime wedges for serving

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

This salad is a great meatless option, but you could use 1 1/2 pounds of cooked chicken breast in place of the chick peas.Make the dressing: Place the cashew butter in a medium microwave-safe bowl. Heat in the microwave for 20 seconds. Add the remaining dressing ingredients and stir until the mixture is smooth and creamy.

Stir the dressing into the quinoa. Fold in the cabbage, red bell pepper, red onion, carrots, and chick peas. Sprinkle with cashews and green onions. Serve chilled or at room temperature with lime wedges.