Mediterranean Quinoa Salad with Thai Dressing

Or as my niece and nephews would say…”Thai’d up Med Salad“

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Disclaimer Alert – this salad is addictive!
Since I first made this salad…M asks me everyday…”Can we having quinoa salad for lunch today?” Yes, it is that amazing!

Dressing Ingredients

• 1/4 cup peanut butter
• 2 tablespoons of fresh ginger, grated
• 2 tablespoons of soy sauce (I use wheat free Tamari)
• 2 teaspoons toasted sesame seed oil
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar

Salad Ingredients

• 2 cups cooked quinoa (I use red)
• 2 cups cannelloni beans
• 3 carrots, chopped
• 1 red pepper, chopped
• 1/2 cup chopped cucumber
• 2 green scallions, chopped
• 1/2 cup chopped black olives
• 1/2 cup chopped artichoke hearts ( I use the marinated ones)
• 1 Jalepeno, chopped finely
• 1 cup sliced almonds

Preparation Method

1. Cook Quinoa – Put one cup of quinoa and 1 and 1/2 cups of water in a medium size saucepan. Bring to a boil and then reduce heat and simmer for 15 minutes. Take off heat and let stand for five minutes.
2. Prepare Dressing – Add all the dressing ingredients together in a bowl and stir mixture until smooth and creamy. Set aside.
3. Salad – Chop all the salad ingredients. In a large bowl add all the salad ingredients and mix. Toss with dressing. Add almonds on top.