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Vegetarian Thai Quinoa Salad–Prep on the weekend for Easy Week day Meal

Meal prepping is essential! Seriously! It helps me stay on track with my nutrition. It saves me so much time. It’s the only way we actually eat anything other than chipotle or in-n-out. This vegetarian Thai quinoa salad is absolutely delish and so simple.

My husband and I both work during the week, with my hours being later in the afternoon so my husband is usually home trying to figure out what to make for dinner. Even when I’ve had recipes prepared it has been tiring after a long day of work to come home and make dinner and also try to spend time with our daughter who misses him greatly when he’s working. I’ve tried freezer meals and they are great but there is something different about fresh ingredients that haven’t been frozen.


Thus enter meal prepping….


Prep all ingredients to the best I can on my day off and then it makes it easier to cook during the week. Cutting and prepping is oftentimes the longest part of making a meal.

I found this recipe on the Ambitious Kitchen blog. I modified it a little and listed how I made it. For the original recipe, check out her blog.

Ingredients

1 cup uncooked red quinoa
1-2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
½ red onion, diced
1 cup shredded or finely chopped carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashews or peanuts, chopped 
Fresh lime, for a bit of tang

For the dressing:

¼ cup all natural peanut butter
2-3 teaspoons freshly grated ginger
3 tablespoon soy sauce
1 tablespoon honey 
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil

Instructions

1. Chop the red pepper, onion, cabbage, carrots, and cilantro and mix together. Place these in refrigerator container.


 

2. Chop green onions and place in separate container. Do the same with the cashews/peanuts.

3. Microwave for about 20 seconds (or heat in toaster oven as I did because we don’t have a microwave) the peanut butter and honey.

4. Add soy sauce, vinegar, ginger, and sesame and olive oils. Stir until well mixed and creamy. Store this in separate container.

5. You know have 2 options. You can cook the quinoa and place it in a storage bowl or you can just prepare on the night of the meal, as I did. Otherwise the meal prepped and ready. 

 
 
 
 
 
 
 
 
 

6.

On the night you choose to indulge in this meal, mix quinoa and dressing and then slowly mix in cabbage mixture. 


7. Top with cashews, green onions, and lime wedges (I feel the lime was essential and squeezed about 2-3 limes on my dish). Serve at room temperature or chilled! 

8. Enjoy your feast and easy dinner!

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