Thai Quinoa Lentil Cashew Salad

Prep Time: 60 minutes

Yield: 10

Ingredients

• 5 cups quinoa, dry
• 10 cups water
• 4 cups lentil, dry
• 8 cups water
• ½ cups peanut butter
• 2 teaspoons fresh ginger, grated
• 1 tablespoon white vinegar
• 2 teaspoons sesame oil
• 1 whole red cabbage, shredded
• 2 whole yellow bell peppers, diced
• 2 whole red bell peppers, diced
• 2 whole red onions, diced
• 4 whole carrots, shredded
• 1 bunch cilantro, chopped
• 2 cups cashews
• 4 whole green onions, sliced

Instructions

1. In a fine mesh strainer, rinse quinoa.
2. Add rinsed quinoa and water to a large pot and bring to a boil.
3. Reduce to a simmer and cook until all the water is absorbed (~15 minutes).
4. Transfer to a large bowl and allow to cool.
5. In a medium saucepan, combine lentils and water and bring to a boil.
6. Cover, reduce heat, and simmer for 20 minutes.
7. Drain any excess water and let cool.
8. Mix the dressing ingredients in a small container.
9. In a large container, mix the cooled quinoa, cooled lentils, Thai dressing, and prepped veggies.
10. Store in fridge until ready to serve.

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