Does anyone know when I can find a fully functioning brain? Because mine has just vanished. Seriously. It seems as though after my capstone presentation day, I have not been able to function normally. I can’t form sentences when speaking, I keep tripping and falling, I feel it is unsafe for me to drive, and all I want to do is nap and be extremely sedentary.. and I’m NOT EVEN DRUNK! Ugh so frustrating. It needs to turn back on and QUICK because I start my residency in about two weeks and I am going to need it to be sharp and smart!!
While I search, please enjoy this savory quinoa recipe. Yum!
Crunchy Thai Quinoa Salad
(Revised from Ambitious Kitchen)
- 1 cup uncooked quinoa
- 2 cups shredded red cabbage (1/2 head)
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1 cup shredded carrot
- 1/4 cup green onion, diced
- 1/2 cup cashews
- 1 cup chickpeas, drained and rinsed
- 1/4 cup peanut butter
- 2 teaspoons freshly grated ginger
- 3 tablespoons soy sauce
- 1 tablespoon agave
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1/2 the juice of 1 lime
Cook the quinoa as directed on the package. When it is done, let it cool for about 10 minutes. While it is cooking, chop your veggies.
Add peanut butter and agave in a small microwave safe bowl and heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, juice of a half lime and both oils. Stir until mixture is smooth and creamy. Thin with the lime juice.
Add all of the dressing to the cooked quinoa. The more the merrier.
Next fold in the red pepper, onion, cabbage, carrots, and chickpeas into the dressed quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature.
The longer this sits, the better it gets. All the flavors dance in the fridge as it waits for you to eat more. This is a GREAT meal to take for lunch! If you are going to pack it for lunch wait to add the cashews or they will get a little soggy.
If you happen to locate my wandering brain, please email me!