Cashew Quinoa Salad Recipes

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.

VIBRANT CURRY CASHEW CHICKPEA QUINOA SALAD

Steps:

• Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all your veggies.
• Once quinoa is done cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.
• Next stir in red bell pepper, shredded carrots, dried cherries, red onion, cilantro and parsley.
• Finally make your maple cayenne toasted cashews: place cashews in a skillet over medium heat. Toast cashews for 4-6 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 30 more seconds to coat cashews, then transfer to a plate or piece of parchment paper to cool for a few minutes. Cashews may stick together so try to spread them in an even layer when they are cooling.
• Top quinoa with cashews and serve! Serves 4 for a main meal or 6 as a side. I suggest waiting to add cashews until you are ready to serve so they stay nice and crunchy.

CHICKEN, POMEGRANATE & CASHEW QUINOA SALAD RECIPE - (4.6/5)

Steps:

• In a small bowl combine lemon juice, sea salt, paprika and pepper. Whisk until combined. Place tempeh, chick'n or chicken in a shallow dish and pour the mixture over. Set aside for 15 minutes. In a grill pan or indoor grill, cook until golden brown and cooked through. Allow to cool slightly and cut into thin strips. Meanwhile, make dressing by combining all ingredients in a small bowl and whisking together. In a large bowl combine greens, quinoa, red onion, pomegranate and cashews. Toss until combined. Divide mixture between four plates and top with chick'n and avocado. Drizzle with dressing and serve. Notes

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.