Quinoa Salad with Ginger Peanut Dressing and Crunchy Cashews



¾ cup uncooked quinoa
2 cups shredded red cabbage
1 red bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves
1 cup edamame
Fresh lime

For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon soy sauce
1 tablespoon red wine vinegar
1 teaspoon olive oil
Water to thin, if necessary


Cook quinoa, fluff and set aside to cool

Warm peanut butter in microwave for 20 seconds. Add ginger, soy sauce, vinegar, and olive oil. Thin with water or olive oil if desired. Add dressing to the quinoa.

Add vegetables.


Add lime or serve with lime wedges.

Nutrition Information
Serving size: 1/6th of recipe
Calories: 260
Fat: 13.5g
Carbohydrates: 27.7g
Sugar: 7g
Fiber: 4.3g
Protein: 8.6g