Thai Quinoa Salad with Ginger Peanut
Dressing from Wealth of Health {Left}
Salad:
• 3/4 cups uncooked quinoa
• 1-2 cups shredded red cabbage
• 1 red bell pepper, diced
• 1/4 red onion, diced
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup diced green onions
• 1/2 cup cashew halves or peanuts
• 1 cup chickpeas
• fresh lime
Dressing:
• 1/4 cup natural peanut
butter
• 2 tsp freshly grated
ginger
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp red wine vinegar
• 1 tsp sesame oil
• 1 tsp olive oil
• water to thin, if necessary
Cook the quinoa: put quinoa and 1-1/2 cups water in a medium saucepan and bring 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, fluff with a fork and place in a
large bowl to cool. Dressing: Add peanut butter and honey to
a medium microwave safe bowl and heat in microwave for 20
seconds. Add the rest of the dressing ingredients and stir until
smooth and creamy. If you want to thin out the dressing, stir in a
tsp or two of water or olive oil. Add all of the salad ingredients
to the large bowl with the quinoa. Stir in the dressing. Granish with
cashews, green onions and lime wedges f desired. Serve chilled
or at room temperature.
Vegan Pumpkin Chili from The
Pace {Above}
• 1 Onion, chopped
• 1 Bell Pepper, chopped
• 2 Tomatoes, chopped
• 1 can black beans
• 1 can kidney beans
• 1 can 100% Pure Pumpkin
• Minced Garlic, 2 tablespoons
• Cayenne Pepper, ½ teaspoon
• Chili Powder, ½ teaspoon
• Ground Red Pepper, ½ teaspoon
• Olive Oil
• Salt to taste
Sauté onion, pepper, and garlic (in large sauce pan) in olive oil over medium heat. Add tomatoes, beans (don’t have
to drain or rinse, just pour it all in!), and spices and simmer for
a few minut