It’s a cold dish that can be served at a summer cookout, dinner party, etc. but it packs a punch of protein thanks to the peanutty dressing, edamame and cashews.
It’s easy to make ahead and the longer it sits, the better it gets because the quinoa just continues to soak up the dressing. Serve it as a side, or a main dish on a warm summer evening.
Thai Basil Cashew Quinoa Salad
- 1 cup dry Quinoa, rinsed
- 1 ½ cup Water
- 1 10oz package shelled Edamame, cooked
- 1 cup shredded Carrots
- 1 Red Bell Pepper, diced
- ½ cup raw Cashews, chopped
- 2 TBSP chopped Basil
- ¼ cup natural Peanut Butter
- 2 tsp ground Ginger
- 3 TBSP reduced sodium Soy Sauce
- 1 TBSP Agave Nectar (or Honey if not strict vegan)
- 1 TBSP Rice Vinegar
- 2 tsp toasted Sesame Oil
- 1 tsp Red Chili Paste
Bring quinoa and water to a boil. Reduce heat to low and simmer for 15 minutes or until all the liquid has been absorbed by the quinoa. In the meantime, prepare the dressing by whisking all ingredients together. Combine the quinoa, edamame, shredded carrots, and red bell pepper. Pour dressing over mixture and stir until combined. Chill in the refrigerator for at least 30 minutes. Top with chopped basil and raw cashew pieces.