Yesterday’s lunch was inspired by Julie Hasson’s Peanut Sesame Noodles. I halved the dressing and swapped the noodles and peanut butter for quinoa and cashew butter. I also added some red bell pepper (capsicum), carrots, and purple cabbage for color, and some additional raw cashews for extra crunch. The result is an Asian Cashew Quinoa Salad that you’re sure to love.
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.
Notes – Asian Cashew Quinoa Salad
- Swap the nuts. Feel-free to use almond butter & slivered/halved almonds OR peanut butter & peanuts instead of the cashew butter & cashews.
- Add some tofu cubes. Just quickly sautéed in sesame oil and Tamari for an extra protein punch.
- Julienne the carrots. You can shred the carrots but for a more professional look, julienne them with a julienne peeler or mandoline. Just remember to use a protective glove if you use the mandoline!
Looking for more quinoa salads?
- Southwestern Quinoa Salad with Creamy Avocado Dressing
- Black & White Bean Quinoa Salad
- Quinoa Salad with Mango, Cucumber, Avocado & Black Beans
- See all my vegan salad recipes
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
- 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
