Asian Cashew Quinoa Salad
 
Prep time
Cook time
Total time
 
This bright salad is creamy yet crunchy - my idea of a perfect lunch! Vegan and Gluten-Free
Author:
Recipe type: Salad, Main
Cuisine: Asian, Thai
Serves: 4
Ingredients
  • 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)
Dressing
  • ¼ cup cashew butter (or peanut/almond butter)
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger (or 1 tsp dried ginger)
  • 3 tbsp tamari (light soy sauce)
  • 2 tbsp agave (or maple syrup)
  • 2 tbsp warm water
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • ½ tsp crushed red chili pepper (or 1 tsp Sriracha sauce)
Instructions
  1. 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.
  2. In a large bowl, whisk the dressing ingredients together.
  3. Add the quinoa to the dressing and mix well to combine.
  4. Add the veggies, onions, cilantro and cashews.
Notes
Adapted from http://www.juliehasson.com/2012/10/peanut-sesame-noodles
Recipe by Vegangela at http://vegangela.com/2013/09/27/asian-cashew-quinoa-salad/