Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

This recipe has been trending on Pinterest and Facebook.  There's a reason: it's freakin DELICIOUS! I'm not sure if this is the original creator of the recipe but I got it from here.  My version of the recipe excludes the red onion and includes the edamame.

Ingredients:

3/4 cup uncooked quinoa
1-2 cups shredded red cabbage, depending on how much you like
1 red pepper, diced
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup diced green onions
1/2 cup roasted, chopped cashews (or peanuts if you want)
1 cup edamame (I get mine in the frozen section, steam 1 cup, add a pinch of salt and add to salad)
fresh lime for a REQUIRED garnish (the extra tang of lime squeezed over it is a must!)

Dressing:
1/4 cup peanut butter
2 tsp freshly grated ginger
3 tbsp soy sauce
1 tbsp honey (use agave for vegan option)
1 tbsp red wine vinegar
2 tsp oil (the original recipe calls for 1 tsp of this to be sesame- I hate sesame so I don't, you are welcome to, though)


Directions:

Cook quinoa according to your package.  Remove from heat, fluff with fork; place in large bowl and set aside to cool.

Make dressing: mix all ingredients together.  If you want your peanut butter to incorporate easier (especially if you're using all natural from the refrigerator kind), microwave it first with the honey and then add all the other ingredients.  Use water to thin if necessary.  Add to quinoa.

Fold red pepper, onion, cabbage, carrots and cilantro into dressed quinoa.  Garnish with cashews/peanuts.  Serve chilled or at room temperature with lime wedges.  Remember, they elevate the salad's taste- they're not just to look pretty.

Big hit with men and women!  Great recipe to try if you're trying to get your man to eat more quinoa or veggies.