Cooked - Crispy Quinoa Cashew Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Quinoa Cashew Salad

4.0

½ small red cabbage, thinly sliced (~4-5 cups)

1 medium red bell pepper, sliced

2 medium carrots, shredded into matchsticks (~2 cups)

½ cup parsley or cilantro, finely chopped

3 green onions, sliced into diagonals

¼ cup raw cashews, roasted

2 cups cooked quinoa

3 Tbsp coconut Teriyaki sauce

1 Tbsp toasted sesame oil

¼ cup tahini

4 Tbsp rice vinegar

3 Tbsp coconut Teriyaki sauce

3 Tbsp toasted sesame oil

1 clove garlic, grated

1-inch fresh ginger, grated

Preheat the oven to 350 F and line a baking sheet with parchment paper.
Toss the cooked quinoa with coconut teriyaki sauce and sesame oil on the lined baking sheet, then flatten it with a spatula or the back of a spoon. Bake for 20-30 mins, tossing every 10 mins to prevent burning, until quinoa is golden brown and crispy. Set aside.
In the meantime, arrange the cashews on another baking sheet and toast at 350 F for only 10 mins until it turns golden and smells fragrant.
Prepare the tahini ginger dressing by mixing all the ingredients in a small jar.
Assemble the salad by adding all the veggies to a large bowl. Top with the toasted cashews, crispy quinoa, and the dressing. Toss to combine and enjoy. Store leftovers in an airtight container in the fridge for up to 5 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineFusion

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 24 weeks ago

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