Sunday Funday for me is more like Sunday Meal Prep! I stumbled upon this salad recipe last week and it’s super easy to make, and fun to eat! I love finding recipes that I can make ahead of time for work, don’t you?
And, thanks to the peanut butter dressing, it got the boyfriend stamp of approval – Always a good sign! Speaking of the dressing, a way to make it last longer is to mix in the dressing when you’re ready to eat it, that way the vegetables don’t get soggy and mushy and sad.
Thai Quinoa Chicken Salad: Serves 4
- ¾ cup uncooked quinoa
- 1 heaping cup shredded red cabbage
- 1 red bell pepper, diced
- ½ red onion, diced
- 1 cup shredded carrots
- 1 cup edamame
- ½ cup cashew halves (or roasted peanuts)
- ½ cup chopped cilantro
- ¼ cup diced green onions
For the dressing:
- ¼ cup peanut butter (crunchy or smooth)
- 2 tsp freshly grated ginger
- 3 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp red wine vinegar
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 tsp sriracha hot sauce
- Water to thin, if necessary
- Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.
- For the dressing:
Add peanut butter and honey to a microwave safe bowl and heat in microwave for about 20 seconds. Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy. If necessary, thin the dressing by adding a little more olive oil or some water.
- Drizzle half of the dressing over the cooked quinoa.
In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, cashews, and cilantro. Fold in the quinoa. Add as much of the remaining dressing as you’d like (to taste). Garnish with green onions. Chill until ready to eat.
Thanks to Tastes Better from Scratch blog for the recipe! Happy eating everyone!