Asian Cashew Quinoa Salad Recipes

ASIAN CASHEW QUINOA SALAD

Asian Cashew Quinoa Salad image

This bright salad is creamy yet crunchy - my idea of a perfect lunch! Vegan and Gluten-Free

Provided by Angela @ Vegangela.com

Categories Salad

Time 35m

Yield 4

Number Of Ingredients 16

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)
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)

Steps:

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.

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