BeginnerSaladLunchthai
Egg FreeFish Free
Ingredients
Servings:
10
Cooked Quinoa
- 5 cups quinoa, dry
- 10 cups water
Cooked Lentils
- 4 cups lentil, dry
- 8 cups water
Thai Dressing
- ½ cups peanut butter
- 2 teaspoons fresh ginger, grated
- 1 tablespoon white vinegar
- 2 teaspoons sesame oil
Thai Quinoa Cashew Salad
- 1 whole red cabbage, shredded
- 2 whole yellow bell peppers, diced
- 2 whole red bell peppers, diced
- 2 whole red onions, diced
- 4 whole carrots, shredded
- 1 bunch cilantro, chopped
- 2 cups cashews
- 4 whole green onions, sliced
Instructions
Cooked Quinoa
- 1
In a fine mesh strainer, rinse quinoa.
- 2
Add rinsed quinoa and water to a large pot and bring to a boil.
- 3
Reduce to a simmer and cook until all the water is absorbed (~15 minutes).
- 4
Transfer to a large bowl and allow to cool.
Cooked Lentils
- 5
In a medium saucepan, combine lentils and water and bring to a boil.
- 6
Cover, reduce heat, and simmer for 20 minutes.
- 7
Drain any excess water and let cool.
Thai Dressing
- 8
Mix the dressing ingredients in a small container.
Thai Quinoa Cashew Salad
- 9
In a large container, mix the cooled quinoa, cooled lentils, Thai dressing, and prepped veggies.
- 10
Store in fridge until ready to serve.
Equipment
- Colander
- Large Pot
- Medium Pot
- Mixing Bowls
- Saucepan
Nutrition Facts
Calories857
% Daily Value*
Total Fat21.36g27%
Saturated Fat3.68g18%
Trans Fat0.00g
Cholesterol0.88mg0%
Sodium