Thai Cashew Quinoa with Ginger Peanut Sauce
Thai Cashew Quinoa with Ginger Peanut Sauce is a gluten free, dairy free, and lacto ovo vegetarian side dish. This recipe makes 4 servings with 347 calories, 13g of protein, and 16g of fat each. For $1.22 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 14163 people have tried and liked this recipe. A mixture of ginger, water, cilantro, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Alaska from Scratch. It is a rather inexpensive recipe for fans of Asian food. Overall, this recipe earns a great spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing, Spaghetti Squash Pad Thai with Cashew Ginger Sauce, and Extra Sticky Thai BBQ Ribs with Peanut BBQ Sauce + Sweet Thai Ginger Slaw.
Servings: 4
Ingredients:
1 cup shredded carrots
1/2 cup cashews, roughly chopped
1/2 cup cilantro, chopped
2 teaspoons ginger, freshly grated
1/4 cup green onions, thinly sliced
1 tablespoon honey
Lime wedges
3 tablespoons peanut butter
3/4 cup quinoa, rinsed, cooked*, and cooled
1 red bell pepper, finely chopped
1 cup red cabbage, shredded
1/4 cup red onion, finely diced
1 tablespoon seasoned rice vinegar
1 teaspoon sesame oil
3 tablespoons soy sauce
water to thin, if needed
Equipment:
mixing bowl
microwave
bowl
Cooking instruction summary:
Add the cooked quinoa to a medium mixing bowl. Add the bell pepper, cabbage, carrots, red onion, cilantro, green onions, and cashews. To a small microwave safe bowl, add the peanut butter and honey. Warm them slightly in the microwave to thin, about 15-30 seconds. Stir until smooth and creamy. Add the ginger, soy, vinegar, and sesame oil and mix together until smooth. Add water by the teaspoon to thin, if needed, to achieve a pourable consistency. Pour the sauce over the quinoa and vegetables (you may not need all of the sauce, so do it gradually to taste). Toss to coat. Top with additional cashews, green onions, and cilantro prior to serving. Serve with lime wedges and Sriracha sauce on the side. Serve at room temperature or chilled.
Step by step:
1. Add the cooked quinoa to a medium mixing bowl.
2. Add the bell pepper, cabbage, carrots, red onion, cilantro, green onions, and cashews. To a small microwave safe bowl, add the peanut butter and honey. Warm them slightly in the microwave to thin, about 15-30 seconds. Stir until smooth and creamy.
3. Add the ginger, soy, vinegar, and sesame oil and mix together until smooth.
4. Add water by the teaspoon to thin, if needed, to achieve a pourable consistency.
5. Pour the sauce over the quinoa and vegetables (you may not need all of the sauce, so do it gradually to taste). Toss to coat. Top with additional cashews, green onions, and cilantro prior to serving.
6. Serve with lime wedges and Sriracha sauce on the side.
7. Serve at room temperature or chilled.
Nutrition Information:
covered percent of daily need
