Thai Quinoa Salad

I’m really starting to dig Thai and Indian food, mainly because they’re really popular dishes amongst my clients, which is definitely not something I had anticipated. I’m really happy they’re into these ethnic foods though, because it’s given me the opportunity to really branch out.

This Thai quinoa version isn’t a huge stretch for me though-a really simple sauce, pretty basic veggies, all mixed with my favorite grain! Even my niece enjoyed it and she’s probably one of the pickiest eaters around. Two of my newest clients tried this as a sample last week and they both absolutely fell in love with it-and so for that reason alone, it’s one of my new favorites!

2 cups cooked quinoa

2 cups chopped red cabbage

1 1/4 cups cooked edamame

1 red bell pepper, chopped

1 cup shredded carrot

1 cup cilantro, chopped

1 cup green onion, chopped

3/4 cup cashews

1/2 cup red onion, chopped

1/4 cup peanut butter (or sunbutter)

4 tbsp reduced sodium soy sauce or tamari

1 tbsp grated ginger

• Mix together all ingredients except for peanut butter, soy sauce and ginger
• In a small saucepan over medium heat, cook peanut butter and soy sauce, stirring continuously for 2 minutes
• Add ginger and cook for another minute or two or until the sauce thickens
• Stir sauce into quinoa mix and chill before serving