Thai Ginger, Quinoa, & Cashew Salad

How is it already Jan. 11th?  I haven’t even written my “2013 year in review” post or my “new years resolution” post… Geez, time, slow down already!

One thing Ryan and I decided for 2014 was to add some more fiber, like beans and legumes, to our mainly paleo diet.  We also aren’t going to be so hard pressed on avoiding grains all together, but more so to avoid the gluten-filled, useless grains (like wheat).  Which brings me to this amazing little quinoa salad I made last night—>



1 1/2 cups  cooked quinoa
2 cups shredded red cabbage
1 cup shredded carrots
1 cup chopped peppers
1/2 red onion, diced
1 handful of bean sprouts
1 handful cilantro, coarsely chopped
1 bunch of green onions, chopped
1 cup cashews
1 cup edamame
juice of 1 lime

Mix all of the above in large salad bowl.

1/4 cup peanut butter (use the real stuff!)
2 T ginger, finely chopped
3 T soy sauce (or Bragg’s Aminos)
1 T honey
1 T red wine vinegar
2 T sesame oil

Warm the dressing for 30 sec in microwave and whisk well to combine flavors.
Pour the dressing over the salad, toss it in, and serve it up!
(I kept a little extra and drizzled our seared tuna steaks with it.  Seriously delish!)wpid-IMAG0130.jpg

Original recipe found at


About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
This entry was posted in Healthy meals, lunch, Paleo, Salad, Sauces, Vegetarian and tagged , , , , , . Bookmark the permalink.

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