You know those weeks that it feels like you cannot stop, you cannot slow down, and if you do you will be doomed? Well that’s been the last few days for me. Between a huge event occurring at work, my best friends wedding, and the usual business I haven’t had a moments rest. I’ve been running around like a crazy woman; organizing social media accounts, booking hair and makeup appointments, and trying to keep my head above it all.
Since I have been so busy, I have barely had a moment to make a full out meal, and have been relying on nutritious salads that can be scarfed down quickly at home or brought to work. Since I have a passion for all things asian I decided to whip up this quick Thai inspired salad this week. I made enough to last a few days and happily munched away like a bunny. Thankfully the end is insight as I am really craving to whip together a full out meal next week.
Thai Quinoa Salad
Serves 4 to 6
1 cup uncooked quinoa (I usually use red or multi colored)
2 cups carrot slaw
1 bell pepper (I prefer red or orange, avoid green)
1/3 cup chopped fresh cilantro
1/4 cup diced green onion
2 chicken or turkey breast cut into strips (optional, I didn’t do this, this time however I have in the past when serving this as a main and it works quite well)
2 handfuls of raw cashews
Fresh lime juice
For the dressing:
1/4 cup natural unsweetened peanut butter
1 tbsp grated ginger
3 tbsp low sodium soy sauce
1/2 tbsp honey
1 tbsp rice wine vinegar
1 tsp sesame oil
If you are using meat start cooking your meat. Usually I bake it with some garlic to keep it healthy. You will also want to start cooking your quinoa. I just cook it according to the package directions. While the quinoa is cooking start washing and chopping your vegetables.
Once the vegetables are chopped throw them in a large bowl along with the carrot slaw. Once the meat is cooked you can either leave it in strips or chop it up. Add to the bowl.
Once the quinoa is cooked fluff it with a fork and allow to cool in the pot. Once cooled add into the vegetables.
Finally create he dressing. Grab a small sauce pan and add all the ingredients.
Turn it down to a low heat and stir while melting. This won’t take more than 5 to 10 minutes. Watch it carefully and don’t allow it to burn.
Once melted add into salad and toss!
I usually scoop this into bowls and serve with the cashews on top.
If I’m not eating right away I usually just chuck it all in the fridge and keep the cashews separate as I find they tend to get soggy. Now, wasn’t that bloody easy?