Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan, gluten-free}

 

Save Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Delicious vegan and easily gluten-free salad with Thai flavors and a perfect crunch. It’s even better the next day!

Author: Monique of AmbitiousKitchen.com

Recipe type: Healthy, Salad, Vegetarian, Vegan, Gluten-free

Cuisine: Asian, Thai

Ingredients

• ¾ cup uncooked quinoa
• 1-2 cups shredded red cabbage, depending on how much crunch you like
• 1 red bell pepper, diced
• ½ red onion, diced
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ¼ cup diced green onions
• ½ cup cashew halves or peanuts (honey-roasted is good)
• Optional: 1 cup edamame or chickpeas
• Fresh lime, for a bit of tang
• For the dressing:
• ¼ cup all natural peanut butter
• 2 teaspoons freshly grated ginger
• 3 tablespoon soy sauce, gluten-free if desired
• 1 tablespoon honey (use agave if vegan)
• 1 tablespoon red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• Water to thin, if necessary

Instructions

1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

Nutrition Information

Serving size: 1/6th of recipe Calories: 260 Fat: 13.5g Carbohydrates: 27.7g Sugar: 7g Fiber: 4.3gProtein: 8.6g

Source:  http://www.ambitiouskitchen.com/2013/04/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/#comment-5123

What I'm making for LG tomorrow:

http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/

Deep-Dish Cookie Pie

(gluten-free!)

One of my Special Diet Recipes.

• 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
• 1 cup quick oats (or certified-gf quick oats)
• 1/4 cup unsweetened applesauce
• 3 tbsp oil (canola, veg, or coconut)
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 and 1/2 cups brown sugar (EDIT: click for a Sugar-Free Version.)
• 1 cup chocolate chips

Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)

AND, black bean and peanut butter swirl brownies...found here...

Guacamole Deviled Eggs:

Hmmmmm....you know me and my family, always looking for green things for St. Patrick's Day... ;)

http://www.skinnytaste.com/2013/03/guacamole-deviled-eggs.html

Guacamole Deviled Eggs 
www.skinnytaste.com
Servings: 12 • Size: 1 piece • Old Points: 1 • Weight Watchers Points+: 1
Calories: 44 • Fat: 3 g • Protein: 3 g • Carb: 2 g • Fiber: 1 g • Sugar: 0.2 g
Sodium: 30 mg (without salt)

Ingredients:

• 6 large eggs, hard boiled
• 1 medium haas avocado
• 2-3 tsp fresh lime juice
• 1 tsp red onion, minced
• 1 tbsp minced jalapeno
• 1 tbsp fresh cilantro, chopped
• kosher salt and fresh ground pepper, to taste
• 1 tbsp diced tomato
• pinch chile powder (for garnish)

Directions:

Peel the cooled hard boiled eggs.

Cut the eggs in half horizontally, and set the yolks aside.

In a bowl, mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.

Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.


Source:  http://www.skinnytaste.com/2013/03/guacamole-deviled-eggs.html

Green Smoothies:

Source:  Food, Inc. picture on Facebook.  https://www.facebook.com/photo.php?fbid=10151258490171160&set=a.10150173705776160.304007.73304591159&type=1&theater

Hmmmmmmmmmm....

"Gluten free rice energy bars with peanuts and chocolate chips."

I can't decide if this is a good idea, or just gross...right now I'm leaning towards gross, but we'll see in the future...

From:  A Healthy Cook on Facebook.

A Healthy Cook Jill it is prety easy - warm cooked rice, peanuts, chocolate chips and honey in the blender. then press them into a pan, top with more chips and nuts, and cool off in the fridge for an hour. They are great!

Photo from A Healthy Cook's FB page.

Renee's Chia Seed Pudding:

1 c. coconut milk
Approx 2T. cocoa powder 
1/4 c. whole chia seeds
Dash of vanilla
1 tsp. honey

Mix everything together, leave in fridge for a couple hours. It can work with any kind of milk, but I find that it sets better in coconut milk (at least better than soy milk).

Another Chia Seed pudding link:

http://pamelasalzman.com/vanilla-and-chocolate-chia-seed-pudding-recipes/

Red Lentil Chili:

This is another recipe from my sister Renee.  It'll be one of my "meatless meals" so I have high hopes that you don't miss meat at all!  I haven't made it yet, but she ADORES it.  I did get my 4 lbs. of red lentils in the mail from Amazon, though, so now I'm all set!  I'll be using the last few of my CSA red bell peppers in it.  Sniff.  Ah, I'll miss my CSA so much this Winter!!

"Red Lentil Chili:

1 large onion, chopped (2 cups)
1/4 c vegetable oil
4 garlic cloves, minced
2 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/8 teaspoon dried red pepper flakes (I use cayenne pepper and add to taste--maybe 1/4 teaspoon.)
5 cups chicken broth
2 cups orange split lentils (don't use another kind of lentil)
28 oz. diced tomatoes, in juice
2 red bell peppers
3 celery stalks, chopped
2 Tablespoons brown sugar (optional)

In a heavy pot, cook the onion in oil for 10 minutes over low heat. Add the garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook, stirring, for 3minutes. Stir in the chicken broth, lentils, and tomatoes; simmer for 40 minutes; add up to 1 cup water if the mixture becomes dry. 

Add the peppers and celery (I ran them through a food processor first) and simmer until lentils are cooked and veggies tender, about 30 more minutes. Stir in the brown sugar toward the end. Or not. If it's a little spicier than you'd prefer, the sugar can help balance it out a bit. But I leave it out more than half the time.

Serve over basmati rice. It’s even better as leftovers!"

No bake "Energy Bites"

No-Bake Energy Bites Recipe

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips (optional)
• 1/3 cup honey
• 1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Ali’s Tip:

Substitution ideas can abound for just about any of these ingredients!  Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter.  And you could also add in some wheat germ in place of some or all of the flaxseed.  I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.

Some other fun substitutions for the chocolate chips (or an addition to them) could include:

• chopped dried fruit (apricots, dates, raisins, etc.)
• dried berries (cranberries, cherries, etc.)
• chopped almonds, pecans, walnuts, or sunflower seeds
• other chips (butterscotch, dark chocolate, milk chocolate, white chocolate, M&Ms, etc.)
• other grains (different kinds of oatmeal, rice cereal, etc.)

Update: Many of you have asked about substitutions for other ingredients.  The joy of these bites being “no bakes” is that this recipe is super flexible.  If you end up needing to omit one of the dry ingredients (such as coconut or flax), just add in some extra of whatever other dry ingredient is remaining (for example, the oats).  If you feel like your energy bites are too dry, add in extra honey or peanut butter.  It’s also not required that you refrigerate these, but I find it helps them stick together much better.  And for some reason, I love things like this a little bit chilled.  Enjoy!!

Source: Slightly adapted from Smashed Peas & Carrots.

Source:  http://gimmesomeoven.com/no-bake-energy-bites/

Baked chicken and spinach flautas:

I cut mine in half because I was bringing them to a party:

These are awesome!

They are truly easy to do, and can be made even healthier by using low-fat cheese and whole wheat tortillas.

I would highly recommend going the rotisserie chicken route, as it seems to save on time, money, and energy.  One chicken makes a good double/triple batch, although I would X3 or X4 the spinach for sure.  

Spinach cooks down SO much that X3 is at least 3 bags, X4 is 4 bags, etc.  Love it.  :)

Go.  

Right now.

Make these.  

And don't skimp on any of the spices!  Just be sure to wash your hands after cutting those jalapenos! :)

Baked Chicken and Spinach Flautas

Yields 10 flautas
Prep Time: 15 minutes; Total Time: 45 minutes

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. 

To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. 

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 tablespoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Each flauta has approx. 180 calories, 9 grams fat, 6 grams carbs, 1 gram fiber, 18 grams protein

Source:  http://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/

Quinoa taco pie!

This recipe, from here: http://www.damyhealth.com/2012/05/quinoa-taco-bites/ , is originally titled "Quinoa taco bites."  But I was feeling lazy, so I just put it all in one big dish.  :)  I also made a lot of substitutions:  

 Original Recipe:

Prep time: 10 Minutes – Cook time: 40 Minutes – Total time: 50 Minutes
Yield: Makes 24 Taco Bites

Ingredients:

• 2 Cups Cooked Quinoa
• 1/4 Cup Egg Whites
• 1 Cup Chopped Cauliflower (You can also use zucchini, carrots or any other shredded vegetable)
• 1/2 Cup Drained 1% Cottage Cheese (or Dry Curd)
• 1/8 Cup Chopped Onion
• 1/4 Tsp Garlic Salt
• 1 Tsp Taco Spice
• 1/2 Cup Daiya Vegan Cheese (or you can use Hard Cheddar Cheese or Parmesan Cheese)
• 1 Tbsp Frank’s Red Hot Sauce
• 1/8 Cup Salsa
• 1 Small Firm Avocado (Diced)

Directions:

1. Pre-heat oven to 350 F. Spray mini muffin tin with a healthy, non-stick cooking spray.
2. Place egg whites, cauliflower, cottage cheese, onion, taco spice and hot sauce into your food processor and blend until smooth.
3. Remove and place in a bowl. Add in the avocado, salsa, cheese and quinoa.
4. Mix ingredients gently and completely.
5. Scoop ingredients into your mini muffin tin and pat down evenly.
6. Place in the oven for 40-45 minutes (until bites are golden brown).
7. Remove from oven and let set in the muffin tin before removing for 10 minutes.
8. To remove – gently take a butter knife around the edges of your bites to release them from your tin.
9. Serve and enjoy!

My Substitutions:
1.  I just eyeballed the quinoa because I had a bunch leftover (cilantro lime quinoa) from my cilantro lime and blackened chicken.
2.  I didn't use cauliflower.  I used a bunch of random veggies:  green pepper, onions, a tomato, etc.
3.  I didn't use cottage cheese.  I used 1/2 a can or so of pumpkin puree.  I know, it sounds weird, but it worked well as a dairy free substitute.  It sort of absorbs the flavor of anything you put in with it.
4.  I cooked some chicken in taco powder and put that in, in little chunks.
5.  I added about a cup, or more, of black beans.
6.  I didn't do the avocado.

Phew!  I know, I know...but it really is close to the original recipe, I think.  And it worked very well!  It was tasty, very healthy, and a great way to use up my leftover quinoa!  Bam.  :)

~Lisa

Black Bean Brownies with Peanut Butter Swirl:

Prep time: 10 Minutes – Cook time: 30 Minutes – Total time: 40 Minutes

Yield: Makes 12-16 Brownies

Black Bean Brownie Ingredients:

• 1 Can Black Beans (540 mL)
• 1 Egg
• 1/4 Cup Eggwhites (or 3 Eggs in total)
• 1/3 Cup Pumpkin Puree (or unsweetened apple sauce)
• 1/2 Cup Natural Cocoa Powder
• 1/4 Tsp Sea Salt
• 2 Tsp Vanilla Extract
• 1/4 Cup All Natural Pure Coconut Sap Sugar (or 1/4 Cup Agave, Honey or Maple Syrup)
• 2 Tbsp Maple Syrup
• 1 1/2 Tsp Instant Coffee
• 1 Tsp Baking Powder
• 1/4 Cup Dark Chocolate Chips (more if you wish)

Peanut Butter Swirl Ingredients:

• 1/3 Cup Peanut Butter
• 1 Tbsp Agave (Maple Syrup, Stevia or Honey)
• Pinch of Salt
• Dash of Vanilla Extract

Directions:

1. Pre-heat your oven to 350 F.
2. Place all black bean brownie ingredients into your food processor and blend until smooth.
3. Spray an 8×8 baking dish with a healthy, non-stick cooking spray.
4. Evenly spread batter into baking dish.
5. On your stove-top melt peanut butter swirl ingredients and mix.
6. Dollop peanut butter swirl mixture with a spoon spaced out about an inch from each other onto the brownie batter.
7. Pull a knife back and forth through the batter creating your swirls.
8. Place in the oven and bake for 30-40 minutes.
9. *Ovens vary so your discretion is needed. You will know your brownies are baked when the top becomes firm and the brownies pull away from the sides of the dish.
10. Sticking a tooth pick in the middle and pulling it out clean will ensure your brownies are baked fully.
11. Remove from oven when baked and let set in the baking dish for about 10 minutes.
12. Gently cut brownies, serve and enjoy!
13. To store brownies it is best to first let them cool completely and then store them in a sealed tight container in the refrigerator.

Source:  http://www.damyhealth.com/2012/05/black-bean-brownies-with-peanut-butter-swirl/