Awesome Make-Ahead Meal

This sounds so good! I can't wait to try it, thanks!

@Hurricane...here you go. Looks good.

Thai Cashew Quinoa Salad

1 cup uncooked white quinoa
2 cups chicken or vegetable stock
2 teaspoons sea salt
1 cup purple cabbage, chopped
1 red bell pepper, chopped
1/4 cup scallions, chopped
1 large carrot, peeled and shredded
1 small bunch of cilantro, finely minced
1/2 cup shelled edamame
1/2 cup raw cashew halves
juice of 1/2 of a lime
2 teaspoons freshly grated ginger
2 tablespoons creamy, all natural peanut butter
1 tablespoon honey or agave syrup
3 tablespoons soy sauce or tamari
1 tablespoon mirin or rice wine
1 tablespoon sherry vinegar
2 teaspoons sesame oil
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon coriander
1 tablespoon kosher salt
5-6 grinds of freshly cracked black pepper
lime wedges, for garnish

- In a large dry skillet, toast your quinoa until it takes on a light, golden brown color
- Bring your stock to a slow, rolling boil and add your toasted quinoa and sea salt
- Cook for 12-15 minutes or until the seeds "bloom" and the liquid has cooked out
- Fluff the quinoa with a fork and set aside to cool for 10-15 minutes
- In a large bowl, combine cabbage, bell pepper, scallions, carrot, cilantro, edamame and cashews
- Once cooled too room temperature, add the quinoa and toss your salad ingredients
- Add your lime juice and toss to evenly coat your ingredients
- In a small, microwave safe bowl, combine your ginger, peanut butter and honey
- Microwave on high for 30-45 seconds or until the peanut butter begins to melt
- Add soy sauce, mirin, vinegar, oil and seasonings
- Whisk dressing together until well incorporated
- Drizzle your dressing over the salad and toss until all ingredients are evenly coated
- Serve chilled or at room temperature garnished with a lime wedge
- Store in an airtight container in the refrigerator for up to 10 days

Bump, thanks for posting!