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Crunchy Thai Quinoa Salad with Cashew Butter Sauce

This Crunchy Thai Quinoa Salad recipe is packed with flavour, easy to prep and ensures you fuel your body (and skin)
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Ingredients

For the Salad:

  • 1 cup uncooked quinoa (cooked according to package instructions)
  • 1 cup cucumber (chopped)
  • 1 cup red cabbage (thinly sliced)
  • 1 cup mango (peeled and cubed)
  • 1 red pepper (sliced)
  • 1 cup carrot (julienned)
  • ½ cup parsley (chopped)
  • 1 cup raw cashews (can also use turmeric roasted cashews for an extra anti-inflammatory boost and flavour
  • ½ cup green onion (diagonally cut)

For the Sauce:

  • ½ cup Cashew butter
  • ⅓ cup Water
  • 1 tbsp Honey
  • 1 tbsp Apple cider vinegar
  • 2 tbsp coconut aminos (sub wheat-free tamari)
  • 1 clove garlic
  • Half lime juiced lime
  • 1 thumb fresh ginger

Instructions

  • Prepare the Quinoa: Cook the quinoa according to package instructions. Set aside and let cool.
  • Chop and Prepare Vegetables: While the quinoa cools, prepare the vegetables as described. Keeping the pieces uniform in size enhances the salad's texture and ensures each bite is flavoured.
  • Blend the Dressing: Combine all dressing ingredients in a high-speed blender until smooth. For convenience, store the dressing in a mason jar or portion it into small containers for a quick, grab-and-go option during busy mornings.
  • Assemble the Salad: In a large bowl or individual meal prep containers, lay a base of quinoa, top with the prepared vegetables and mango, and sprinkle over the cashews. When ready to eat, drizzle with the dressing to keep everything crisp and fresh.