Crunchy Thai Cashew Quinoa Salad

Say that title five times fast, why don't ya. It's a mouthful, and a crazy delicious one at that. If a recipe involves making a peanut sauce, you can sign me up. I love me a good peanut sauce. This salad was out of this world, and effortlessly landed itself on my unofficial list of all-time favorites. It is that good. My husband's words: "I don't say this very often, as you know, but this recipe deserves a 10". Sold? I hope so.

Crunchy Thai Cashew Quinoa Salad

-adapted from www.ambitiouskitchen.com (I doubled the dressing, and adjusted quinoa and vegetable proportions to suit my taste)

• 1 cup uncooked quinoa
• 2 cups shredded red cabbage
• 1 red bell pepper, diced
• 1 cup shredded carrots
• 1/2-1 cup chopped cilantro (I used a whole cup)
• ¼ cup diced green onions
• ½ cup cashew halves or pieces
• 1 can garbanzo beans OR for you meat-lovers, I'd use 1 cup of shredded cooked chicken
• Fresh lime wedges

For the dressing:

• 1/2 cup all natural creamy peanut butter
• 1 T freshly grated ginger (this means you buy the ginger root, peel it, and grate it. Yes, yes you can.)
• 6 T soy sauce
• 2 T honey
• 2 T red wine vinegar
• 2 t. sesame oil
• 2 t. olive oil

Water to thin, if necessary

Rinse and cook quinoa according to package directions. Cool slightly (10-15 minutes)

To make dressing: Add peanut butter and honey to a medium microwave safe bowl; heat in microwave for 20 seconds to soften. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. You can add a bit of water to thin if you prefer a thinner dressing.

Toss the quinoa, vegetables, cashews, and dressing together (you might not need all of it. I did use it all, but I really like peanut sauce, remember?) Garnish with extra cashews if you like, and some lime wedges. Serve at room temperature or chilled (it was awesome as a cold leftover lunch the following day). Prepare yourself for some serious textural delight.