Thai Cashew Quinoa with Ginger Peanut Sauce

Thai Cashew Quinoa with Ginger Peanut Sauce is a gluten free, dairy free, and lacto ovo vegetarian side dish. This recipe makes 4 servings with 347 calories, 13g of protein, and 16g of fat each. For $1.22 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 14163 people have tried and liked this recipe. A mixture of ginger, water, cilantro, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Alaska from Scratch. It is a rather inexpensive recipe for fans of Asian food. Overall, this recipe earns a great spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing, Spaghetti Squash Pad Thai with Cashew Ginger Sauce, and Extra Sticky Thai BBQ Ribs with Peanut BBQ Sauce + Sweet Thai Ginger Slaw.

Servings: 4

 

Ingredients:

1 cup shredded carrots

1/2 cup cashews, roughly chopped

1/2 cup cilantro, chopped

2 teaspoons ginger, freshly grated

1/4 cup green onions, thinly sliced

1 tablespoon honey

Lime wedges

3 tablespoons peanut butter

3/4 cup quinoa, rinsed, cooked*, and cooled

1 red bell pepper, finely chopped

1 cup red cabbage, shredded

1/4 cup red onion, finely diced

1 tablespoon seasoned rice vinegar

1 teaspoon sesame oil

3 tablespoons soy sauce

water to thin, if needed

Equipment:

mixing bowl

microwave

bowl

Cooking instruction summary:

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

 

Step by step:


1. Add the cooked quinoa to a medium mixing bowl.

2. Add the bell pepper, cabbage, carrots, red onion, cilantro, green onions, and cashews. 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.

3. Add the ginger, soy, vinegar, and sesame oil and mix together until smooth.

4. Add water by the teaspoon to thin, if needed, to achieve a pourable consistency.

5. 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.

6. Serve with lime wedges and Sriracha sauce on the side.

7. Serve at room temperature or chilled.


Nutrition Information:

Quickview
347k Calories
13g Protein
16g Total Fat
40g Carbs
62% Health Score
Limit These
Calories
347k
17%

Fat
16g
25%

  Saturated Fat
2g
18%

Carbohydrates
40g
14%

  Sugar
10g
12%

Cholesterol
0.0mg
0%

Sodium
856mg
37%

Get Enough Of These
Protein
13g
26%

Vitamin A
6728IU
135%

Vitamin C
55mg
67%

Manganese
1mg
67%

Magnesium
150mg
38%

Vitamin K
39µg
37%

Copper
0.7mg
35%

Phosphorus
334mg
33%

Folate
105µg
26%

Vitamin B6
0.51mg
26%

Fiber
6g
24%

Iron
3mg
20%

Potassium
661mg
19%

Vitamin E
2mg
19%

Vitamin B3
3mg
18%

Zinc
2mg
17%

Vitamin B1
0.26mg
17%

Vitamin B2
0.22mg
13%

Selenium
7µg
10%

Vitamin B5
0.81mg
8%

Calcium
67mg
7%

covered percent of daily need
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