Ingredients:

  • 1 cup (185g) white or tri-color quinoa, thoroughly rinsed
  • 1.5 cups (350ml) water or low-sodium vegetable broth
  • 1/2 tsp sea salt
  • 1 tsp toasted sesame oil
  • 2 cups (140g) red cabbage, shredded
  • 1 large red bell pepper, de-seeded and julienned
  • 1 cup (130g) shredded carrots
  • 1/2 cup (60g) fresh cilantro, chopped
  • 1/2 cup (50g) green onions, thinly sliced
  • 1/2 cup (70g) roasted salted cashews
  • 1 tbsp black sesame seeds
  • 1/4 cup (64g) natural creamy peanut butter, unsweetened
  • 2 tbsp (30ml) low-sodium tamari or soy sauce
  • 1 tbsp (15ml) fresh lime juice
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5g) fresh ginger, grated
  • 1 tsp (5ml) maple syrup or honey
  • 1/2 tsp garlic chili paste

Instructions:

  1. Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear to remove bitter saponins.
  2. Toast the quinoa: In a dry saucepan over medium heat, add the damp quinoa. Stir constantly for 3–4 minutes until grains are fragrant and start to 'pop' (the Maillard reaction).
  3. Add water (or broth) and salt to the pan; bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
  4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and drizzle with 1 tsp of toasted sesame oil to create a moisture barrier.
  5. Prepare the dressing: In a small jar or bowl, whisk together the peanut butter, tamari, lime juice, rice vinegar, grated ginger, maple syrup, and garlic chili paste until smooth.
  6. Assemble the salad: In a large mixing bowl, combine the fluffed quinoa, shredded cabbage, bell pepper, carrots, cilantro, and green onions. Toss with the peanut dressing until well coated.
  7. Top with roasted cashews and black sesame seeds immediately before serving to maintain maximum crunch.