{"id":922,"date":"2013-06-03T17:44:41","date_gmt":"2013-06-03T22:44:41","guid":{"rendered":"http:\/\/wesselbest.com\/?p=922"},"modified":"2013-06-03T17:47:07","modified_gmt":"2013-06-03T22:47:07","slug":"crunchy-cashew-thai-quinoa-salad-beth","status":"publish","type":"post","link":"http:\/\/wesselbest.com\/?p=922","title":{"rendered":"Crunchy Cashew Thai Quinoa Salad &#8211; Beth"},"content":{"rendered":"<div lang=\"x-western\">\n<p>I love Thai flavors. I love this recipe<\/p>\n<div><\/div>\n<div>\n<div itemprop=\"name\">Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan, gluten-free}<\/div>\n<div><\/div>\n<div>\n<p><img decoding=\"async\" itemprop=\"image\" alt=\"\" src=\"http:\/\/www.ambitiouskitchen.com\/wp-content\/uploads\/2013\/04\/04-IMG_8733.jpg\" width=\"205\" \/><\/p>\n<div><span style=\"font-size: 13px;\">Prep time:\u00a0<\/span><span style=\"font-size: 13px;\">10 mins<\/span><\/div>\n<\/div>\n<div>\n<div>\n<div>Cook time:\u00a0<time itemprop=\"cookTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<\/div>\n<div>\n<div>Total time:\u00a0<time itemprop=\"totalTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<\/div>\n<div><\/div>\n<\/div>\n<div itemprop=\"description\">Delicious vegan and easily gluten-free salad with Thai flavors and a perfect crunch. It\u2019s even better the next day!<\/div>\n<div>\n<div>Author: Monique of <a href=\"http:\/\/ambitiouskitchen.com\/\">AmbitiousKitchen.com<\/a><\/div>\n<div>Recipe type: Healthy, Salad, Vegetarian, Vegan, Gluten-free<\/div>\n<div>Cuisine: Asian, Thai<\/div>\n<div><\/div>\n<\/div>\n<div>\n<div>Ingredients<\/div>\n<ul>\n<li itemprop=\"ingredients\">\u00be cup uncooked quinoa<\/li>\n<li itemprop=\"ingredients\">1-2 cups shredded red cabbage, depending on how much crunch you like<\/li>\n<li itemprop=\"ingredients\">1 red bell pepper, diced<\/li>\n<li itemprop=\"ingredients\">\u00bd red onion, diced<\/li>\n<li itemprop=\"ingredients\">1 cup shredded carrots<\/li>\n<li itemprop=\"ingredients\">\u00bd cup chopped cilantro<\/li>\n<li itemprop=\"ingredients\">\u00bc cup diced green onions<\/li>\n<li itemprop=\"ingredients\">\u00bd cup cashew halves or peanuts (honey-roasted is good)<\/li>\n<li itemprop=\"ingredients\">Optional: 1 cup edamame or chickpeas<\/li>\n<li itemprop=\"ingredients\">Fresh lime, for a bit of tang<\/li>\n<li itemprop=\"ingredients\">For the dressing:<\/li>\n<li itemprop=\"ingredients\">\u00bc cup all natural peanut butter<\/li>\n<li itemprop=\"ingredients\">2 teaspoons freshly grated ginger<\/li>\n<li itemprop=\"ingredients\">3 tablespoon soy sauce, gluten-free if desired<\/li>\n<li itemprop=\"ingredients\">1 tablespoon honey (use agave if vegan)<\/li>\n<li itemprop=\"ingredients\">1 tablespoon red wine vinegar<\/li>\n<li itemprop=\"ingredients\">1 teaspoon sesame oil<\/li>\n<li itemprop=\"ingredients\">1 teaspoon olive oil<\/li>\n<li itemprop=\"ingredients\">Water to thin, if necessary<\/li>\n<\/ul>\n<div><span style=\"font-size: 13px;\">Instructions<\/span><\/div>\n<\/div>\n<div>\n<ol>\n<li itemprop=\"recipeInstructions\">To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 \u00bd 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.<\/li>\n<li itemprop=\"recipeInstructions\">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.<\/li>\n<li itemprop=\"recipeInstructions\">Add as much or as little dressing as you\u2019d 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.<\/li>\n<li itemprop=\"recipeInstructions\">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.<\/li>\n<\/ol>\n<div><span style=\"font-size: 13px;\">Nutrition Information<\/span><\/div>\n<\/div>\n<div itemprop=\"nutrition\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/NutritionInformation\">\n<div>Serving size:\u00a01\/6th of recipe Calories:\u00a0260 Fat:\u00a013.5g Carbohydrates:\u00a027.7g Sugar:\u00a07g Fiber:\u00a04.3g Protein:\u00a08.6g<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I love Thai flavors. I love this recipe Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan, gluten-free} Prep time:\u00a010 mins Cook time:\u00a015 mins Total time:\u00a025 mins Delicious vegan and easily gluten-free salad with Thai flavors and a perfect crunch. It\u2019s even better the next day! Author: Monique of AmbitiousKitchen.com Recipe type: Healthy, Salad, [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":"","_links_to":"","_links_to_target":""},"categories":[8],"tags":[],"class_list":["post-922","post","type-post","status-publish","format-standard","hentry","category-salads"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/922","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=922"}],"version-history":[{"count":4,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/922\/revisions"}],"predecessor-version":[{"id":925,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/922\/revisions\/925"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=922"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=922"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=922"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}