Crunchy Thai Peanut Quinoa Salad

So I was looking for ways to incorporate quinoa into my meals without it being just a Buddha bowl. I’ve gotten sick of quinoa so I was looking for ways to spice it up. Has anyone else gotten sick of what seems like a vegan staple?

Well I found the recipe on Pinterest. You can find the original here. But I changed a couple things and just want to leave my thoughts.

These are the basic ingredients. It’s a fairly simple recipe. But there are a couple things I did differently.

You can totally grate/shred/cut your own veggies but I was feeling a little lazy today so I bought a pre-shredded and mixed bag of carrots, broccoli, and cabbage. I personally wanted more red cabbage for color and just because I wanted to make a bigger batch.

So I cut strips of red cabbage and added it to the bowl. Definitely worth it. I also followed the measurements and I recommend less peanut butter in the dressing mix unless you REALLY LOVE peanut butter. Because basically that’s all I could taste.

I added more soy and lime to compensate and it helped.

Of course, I’m all about using what you have so I used cashews instead of peanuts because we didn’t have peanuts. I also added sesame seeds and I only cooked 1/2 cup of quinoa which was plenty for this recipe.

Overall, this was delicious and I will be making this multiple times a month. Try it and let me know what you think!

You can tag me on Instagram (christinaglake) and share recipes!

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