Asian Cashew Quinoa Salad
This bright salad is creamy yet crunchy – my idea of a perfect lunch! Vegan and Gluten-Free
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: Salad, Main
- Cuisine: Asian, Thai, Vegan
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups finely cut purple cabbage
- 1 cup julienned or shredded carrots
- 1 red bell pepper (capsicum), diced
- 2 green onions (scallions), thinly sliced
- 1/2 cup chopped fresh coriander (cilantro)
- 1/2 cup cashews (or peanuts)
Dressing
- 1/4 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
- 1/2 tsp crushed red chili pepper (or 1 tsp Sriracha sauce)
Instructions
- 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.
Notes
Adapted from http://www.juliehasson.com/2012/10/peanut-sesame-noodles
Keywords: asian, capsicum, carrot, cashew, cilantro, easy, favorite, gluten-free, low-carb, make-ahead, nut butter, quinoa, stove top, thai, vegan, salad
Find it online: https://vegangela.com/2013/09/27/asian-cashew-quinoa-salad/