Cashew Balsamic Quinoa Salad Recipes

CASHEW QUINOA SALAD

Steps:

• Cook quinoa with 2 cups of water (per 1 cup of uncooked quinoa). Otherwise follow package directions.
• Cool quinoa.
• Add all items through scallions.
• Mix together honey, salt, oil, garlic powder, lime juice together and add to the salad, toss to coat.
• Let the salad sit in the refrigerator a few hours to allow the flavors to meld.
• If making the night before, hold back the cashews and cranberries (mix in the day of). The cashews can get soft if they sit too long in the salad.

CASHEW BALSAMIC QUINOA SALAD

Steps:

• In a blender combine all the dressing ingredients except salt and blend into a creamy smooth dressing. Keep it aside.
• In a salad bowl combine all the salad ingredients.
• Fold in the dressing and toss it well.
• Garnish with more raw cashew nuts and serve immediately.

BALSAMIC AND HERB QUINOA SALAD

Steps:

• Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan.
• Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
• Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes.
• Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
• Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.