Since I recently went on a Facebook break I have spent more time on Pinterest scoping out recipes and workouts, among other things. I have started to try and be better at only buying a limited amount of food to really avoid throwing stuff out. Isn’t that the worst?
The leftovers from my Thai Turkey Salad made this recipe very simple to prepare. I cooked the amount of quinoa it recommended, however I realized afterward that it made 12-16 portions – waaaayyyy too much for this girl who doesn’t eat more than twice of ANY leftovers and with limited freezer space, I was smart and made less.
Yes they are similar flavours, but I had these two dishes days apart and the veggies stayed fresh because I didn’t mix them with any dressings. What do you do for your mealplans? Any advice would be great!
Thai Quinoa Salad
1.5 cups uncooked quinoa (I cooked this amount but only used half for the recipe)
2-3 cups shredded red cabbage (I used green but the red would be more beautiful!)
1-2 red bell peppers (I used half of one)
1/2 red onion – diced – I did about 1/4 of the onion
2 cups shredded carrots – I used 1 carrot worth
1 cup chopped cilantro
1/2 cup diced green onion
1-1.5 cups cashews – toasted – save some for garnish on top
1 lime (I like it limey so I would use the lime to taste)
1/2 cup natural peanut butter – I used just under half for my portion
2 tablespoons freshly grated ginger
1/3 cup gluten free soya sauce
2 tablespoons honey (I would do this to taste I only used 1 tablespoon)
2 tablespoons sesame oil
Lime juice – helps to thin out the dressing
Cook the quinoa
Mix in the veggies and herbs once the quinoa has cooled
Squeeze lime on the quinoa/veggie mix
Top with dressing and mix delicately top with cashews.