I’ve been making Julie Hasson’s Peanut Sesame Noodles for years. With its slurp-worthy noodles, vibrant veggies, and Asian-style peanut butter dressing, it’s a gorgeous dish that’s big enough to serve a large crowd or distribute over a few lunches and dinners.
I was craving some peanut noodles for lunch yesterday but decided to switch things up a little bit. With Julie’s recipe as inspiration, I halved the dressing and swapped the noodles and peanut butter for quinoa and cashew butter. I also added some red bell pepper (capsicum) for color, and some additional raw cashews for extra crunch.
I really like this salad – it’s fresh and colorful, and exactly the type of thing I look forward to having for lunch or a light dinner. It’s also a fancier version of the Spicy Peanut Quinoa Salad that I make so often.
- Feel-free to use almond butter & slivered/halved almonds OR peanut butter & peanuts instead of the cashew butter & cashews
- Add some tofu cubes quickly sauteed in sesame oil and Tamari for an extra protein punch
- 1 cup quinoa, rinsed and drained
- 2 cups finely cut purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper (capsicum), diced
- 2 green onions (scallions), thinly sliced
- ½ cup chopped fresh coriander (cilantro)
- ½ cup cashews (or peanuts)
- Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
- In a large bowl, whisk the dressing ingredients together.
- Add the quinoa to the dressing and mix well to combine.
- Add the veggies, onions, cilantro and cashews.