Thai Cashew Quinoa with Ginger Peanut Sauce

PREP TIME | 15 mins | COOK TIME | 20 mins | TOTAL TIME | 35 mins


3/4 cup quinoa, rinsed and cooked
1 red bell pepper, finely chopped
1 cup red cabbage, shredded
1 cup carrots, shredded
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

3 tablespoons peanut butter
1 tablespoon honey
2 teaspoons ginger, finely grated
3 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 teaspoon sesame oil
water to thin if needed
lime wedges


1. Add the cooked quinoa to a medium mixing bowl. Add the bell pepper, cabbage, carrots, red onion, cilantro, green onion and cashews.

2. 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 sauce, 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.

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