Quinoa Salad with Thai Dressing
Ingredients
Salad Dressing
- 1/4 cup peanut butter
- 2 tablespoons fresh ginger, grated
- 2 tablespoons soy sauce (I use wheat free Tamari)
- 2 teaspoons toasted sesame seed oil
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
Salad
- 2 cups cooked quinoa (I use red quinoa)
- 2 cups cannellini beans (if you are using dry, then soak and cook them)
- 3 carrots, chopped
- 1 red pepper, chopped
- 1/2 cup cucumber, chopped
- 2 green scallions, chopped
- 1/2 cup black olives, chopped
- 1/2 cup artichoke hearts chopped, I use the marinated ones
- 1 Jalepeno, chopped finely
- 1 cup sliced almonds
Instructions
Cook Quinoa
- Put one cup of quinoa and 1 and 1/2 cups of water in a medium size saucepan.
- Bring to a boil and then reduce heat and simmer for 15 minutes.
- Take off heat and let stand for five minutes.
- Cook cannellini beans if you are using dry beans.
Prepare Dressing
- Add all the dressing ingredients together in a bowl and stir mixture until smooth and creamy.
- Set aside.
Salad
- Chop all the salad ingredients.
- In a large bowl add all the salad ingredients and mix.
- Toss with dressing.
- Add almonds on top.
Tried this recipe?Let us know how it was!