Pineapple Cashew Thai Quinoa Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Makes: 2-4 servings

Ingredients

Thai Quinoa Salad:
½ cup (uncooked) quinoa
3-4 red Bellafina peppers, sliced thin
1 large carrot, shaved or sliced thin
1 cup fresh pineapple, chopped
1 cup kale, massaged
¾ cup edamame
½ cup roasted cashews
¼ cup basil, chopped
3-4 green onions, diced

Sesame Peanut Sauce:
½ cup peanut butter
½ cup sesame oil
¼ cup rice vinegar
¼ cup soy sauce
1 tablespoon fresh ginger, chopped
2-3 teaspoons agave nectar

Instructions:
Bring quinoa and 1 cup water to a boil. Cover and reduce heat to a simmer for 20 minutes or until all the water has absorbed. Once ready, fluff cooked quinoa with a fork and set aside to cool.

While the quinoa is cooking, prepare all the salad ingredients. Set aside.
In a blender combine the Sesame Peanut Sauce ingredients and process until smooth.

When quinoa is cooled, toss all salad ingredients together. Stir in Sesame Peanut Sauce.

Top with extra green onions, basil, and cashews and serve.

From mydarlingvegan.com