Asian Cashew Quinoa Salad

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.

Asian Cashew Quinoa Salad (Vegan & Gluten-Free)

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.

Asian Cashew Quinoa Salad (Vegan & Gluten-Free)

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.

Asian Cashew Quinoa Salad (Vegan & Gluten-Free)


  • 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
asian-cashew-quinoa-salad_cabbage asian-cashew-quinoa-salad_scallions
asian-cashew-quinoa-salad_capsicum asian-cashew-quinoa-salad_carrot

Asian Cashew Quinoa Salad (Vegan & Gluten-Free)

4.8 from 10 reviews
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
Recipe type: Salad, Main
Cuisine: Asian, Thai
Serves: 4
  • 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)
  • 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)
  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.
Adapted from

Asian Cashew Quinoa Salad (Vegan & Gluten-Free)Asian Cashew Quinoa Salad (Vegan & Gluten-Free)Asian Cashew Quinoa Salad (Vegan & Gluten-Free)Asian Cashew Quinoa Salad (Vegan & Gluten-Free)


  1. Chris 29 July, 2014
    • Angela Thompson 8 August, 2014
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  2. Sam 15 September, 2014
    • Angela Thompson 5 October, 2014
  3. Kate 17 September, 2014
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  5. T+D 28 November, 2014
  6. dd starr 6 April, 2015
  7. peprich52 30 May, 2015
  8. David 16 November, 2015
  9. Pingback: The 2015 Holiday Food Guide - 17 November, 2015
  10. Drew 23 November, 2015

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