Can I prep the salad in advance?

Yes, you can prep the salad in advance. Cook the quinoa, chop the veggies, and store them separately in the fridge. The salad can be assembled and dressed just before serving to maintain freshness, and the ingredients can last 2-3 days when stored properly.

Can I swap quinoa for a different grain, like rice or couscous?

Absolutely. Quinoa can be replaced with other grains such as rice, couscous, or even bulgur. Keep in mind that different grains may alter the texture slightly, but they will still provide a delicious base for your salad.

How can I make the dressing sweeter or more tangy?

To make the dressing sweeter, add more honey, maple syrup, or your preferred sweetener. For extra tanginess, increase the lime juice or add a splash of vinegar, adjusting to taste as needed.

What makes quinoa salad a healthy choice?

Quinoa is a complete protein, containing all nine essential amino acids, making it an excellent plant-based protein source. It’s naturally gluten-free, high in fiber, and packed with essential vitamins and minerals, providing a nutritious and well-rounded base for your salad.

Healthy Asian Cashew Quinoa Salad Recipe

Name: Asian Cashew Quinoa Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: asian
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 tablespoon freshly grated ginger (or 1 teaspoon dried ginger); 3 tablespoons tamari (light soy sauce); 2 tablespoons agave (or maple syrup); 2 tablespoons warm water; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; ½ teaspoon crushed red chili pepper (or 1 teaspoon Sriracha sauce)

Description

A vibrant, creamy, and crunchy vegan and gluten-free salad perfect for any occasion.

Ingredients

Scale

Salad 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 Ingredients:

1/4 cup cashew butter (or peanut/almond butter)
2 cloves garlic, minced
1 tablespoon freshly grated ginger (or 1 teaspoon dried ginger)
3 tablespoons tamari (light soy sauce)
2 tablespoons agave (or maple syrup)
2 tablespoons warm water
1 tablespoon rice vinegar
1 tablespoon sesame oil
½ teaspoon crushed red chili pepper (or 1 teaspoon Sriracha sauce)

Instructions

Cook the Quinoa:
- Rinse 1 cup of quinoa thoroughly under cold water.
- Combine quinoa with 2 cups of salted water in a saucepan, bring to a boil, reduce to low heat, and simmer for 20 minutes until water is absorbed.
Prepare the Dressing:
- In a mixing bowl, whisk together cashew butter, minced garlic, grated ginger, tamari, agave, rice vinegar, sesame oil, chili pepper, and warm water until smooth.
Assemble the Salad:
- Combine cooked quinoa, purple cabbage, carrots, red bell pepper, green onions, and cilantro in a large bowl.
- Pour the dressing over the salad and toss gently to coat evenly.
Add the Crunch:
- Top with cashews or peanuts for added texture and flavor.

Notes

Toast the nuts: Toast cashews lightly to enhance their flavor.
Use fresh ingredients: Ensure vegetables are fresh for maximum crunch and vibrant color.
Chill before serving: Allow the salad to rest in the fridge for 30 minutes to meld the flavors.
Customizable: Substitute nut butters and nuts as needed; add protein options like tofu or chickpeas.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side dish
Method: vegan friendly
Cuisine: asian

Nutrition

Serving Size: 4
Calories: 336
Fat: 18.94 g
Carbohydrates: 35.3 g
Fiber: 5.2 g
Protein: 9.36 g

Keywords: Asian, capsicum, carrot, cashew, cilantro, easy, favorite, gluten-free, low-carb, make-ahead, nut butter, quinoa, stove top, Thai, vegan, salad