Quinoa is an ancient grain that cooks more quickly than rice and is readily available in most grocery stores. It is a good source of protein and fiber, nutrients that can stabilize blood glucose levels. This flavorful salad is topped with cashews and peanuts, and drizzled with an Asian-inspired peanut sauce the American Heart Association recommends that adults (especially those with pre-diabetes and diabetes) eat 4-7 ounces of nuts per week.
Adapted from “Ambitious Kitchen”
- ¾ cup uncooked quinoa
- 2 cups shredded red cabbage
- 1 red bell pepper, diced
- ½ red onion, diced
- 1 cup shredded carrots
- ½ cup chopped fresh cilantro
- ¼ cup scallions
- ¼ cup cashews, toasted
- ¼ cup peanuts, toasted
- ¼ cup creamy peanut butter
- 1 tablespoon honey
- 2 teaspoons minced ginger
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon extra-virgin olive oil
Recipe Serves: 6 servings
- In a medium saucepan over high heat, combine the quinoa with 1½ cups water. Bring to a boil, cover, and reduce heat to medium-low. Simmer until the liquid is absorbed, then set aside to cool.
- While the quinoa cooks, prepare the dressing by combining the peanut butter and honey in a small bowl and microwave for 20 seconds. Mix in the ginger, soy sauce, red wine vinegar, sesame oil, and olive oil, whisking until the mixture is smooth and creamy.
- Mix the dressing into the cooled quinoa.
- Stir in the vegetables and cilantro.
- Prior to serving, garnish the salad with cashews and peanuts.
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