This is a spicy and flavorful dish that is super easy to make. A few cheats from the store make this a quick side dish. Or, turn this into a meal by adding cooked chicken or shrimp.
I first had this at a Trader Joes in my hometown of Santa Barbara. You know how they always hand out those yummy samples? Well, I couldn’t get enough of this one! Unfortunately it wasn’t something I could run home and make. My daughter has a peanut allergy, and I try to keep all peanut ingredients out of the house (just to be extra safe). This weekend she was camping with her dad so I jumped at the opportunity to make this! (I also bought my favorite peanut butter and chocolate ice cream…shhh!)
If you don’t have a Trader Joes near you, I’m sure you can find similar ingredients at your local store.Cook 1 cup of quinoa in the broth of your choice (I like vegetable for this dish, but chicken and beef are just as good), according to package directions. Let cool slightly, then transfer to a large bowl.
Chop 6 green onions and a few handfuls of the cashews and add them in. Next pour in a bag of shredded Brussels sprouts (such a time saver!). Pour over about 1/3 of the bottled dressing. You can add more or less according to your preference. Refrigerate. I like to pull it out about 30 minutes before I serve it to get it back up to room temp.
- 1 cup Quinoa – cook as directed
- Couple handfuls Thai Lime Cashews – roughly chopped
- 6 green onions chopped
- 1 bag shredded Brussels sprouts
- 1/3 Bottle of Spicy Peanut Viniagrette
- Combine all ingredients. Refrigerate.
TIP: This can be made up to a day ahead. Combine all ingredients except the cashews. They will stay crunchy of stirred in right before serving.
Combine all ingredients together and refrigerate.