Crunchy Thai Quinoa Salad


  • 2c cooked quinoa (1c raw + 1.5c half-strength veggie broth)
  • 2c shredded red cabbage
  • 1c sliced carrot
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • half an onion, diced small
  • half a can of chickpeas, drained and rinsed
  • 1c edamame
  • 1/2c (or more) roasted cashews
  • 2 green onions, diced
  • 1 bunch cilantro, chopped (1/4-1/2c)
  • 1/4c natural peanutbutter
  • 1T honey
  • 2t fresh ginger, minced
  • 3T tamari
  • 1T sherry/red wine vinegar
  • 1t olive oil
  • 1t sesame oil


  1. Combine peanutbutter and honey in a microwave safe bowl and microwave for 20 seconds. Add remaining dressing ingredients and whisk until smooth.
  2. Combine salad ingredients in a bowl, add dressing, mix well.