Asian Cashew Quinoa Salad Food

ASIAN CASHEW QUINOA SALAD

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.

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.

ASIAN QUINOA SALAD

Steps:

• Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
• Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
• In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
• Pour the dressing over the quinoa salad and stir to combine.
• Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.