Thai Cashew Quinoa with Ginger Peanut Sauce

VeganMofo 2015 – Day 15.

The suggested theme today was: “OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?”

I decided not to follow the suggested theme today because I don’t care much for politicians and there aren’t any presidents or prime ministers I’d like in my home.

Thai Cashew Quinoa with Ginger Peanut Sauce

Thai Quinoa Salad with Ginger Peanut Sauce

Thai Quinoa Salad with Ginger Peanut Sauce

(I made my own recipe but I must credit the original recipe below taken from: http://www.alaskafromscratch.com/2013/08/24/thai-cashew-quinoa-ginger-peanut-sauce/)

Ingredients

– 1 cup cooked quinoa,and cooled
– 1/2 red bell pepper, finely chopped
– 1 cup red cabbage, shredded
– 1 cup shredded carrots
– 1/4 cup red onion, finely diced
– 1/2 cup cilantro, chopped
– 1/4 cup green onions, thinly sliced
– 1/2 cup cashews, roughly chopped

For the Sauce:
– 3 tablespoons peanut butter
– 1 tablespoon agave or maple syrup
– 2 teaspoons ginger, freshly grated
– 3 tablespoons soy sauce
– 1 tablespoon seasoned rice vinegar
– 1 teaspoon sesame oil
– water to thin, if needed
– Lime wedges

Instructions

– 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 agave (or maple syrup). 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.

Notes

*Be sure to rinse your quinoa thoroughly in a fine mesh sieve prior to cooking. I cook mine by bringing 1 1/2 cups of water to a boil with a pinch of salt. Add the rinsed quinoa, lower heat to a simmer, and cook about 15 minutes or until all the water has been absorbed and quinoa is cooked through. Fluff with a fork and set aside to cool.

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