Cashew-Sesame Quinoa Salad


1 c. quinoa, rinsed well and drained
1 1/2 c. water
1/4 t. salt
1 1/4 c. raw cashews, lightly toasted - divided
1/4 c. sesame seeds, lightly toasted - divided
4 T. canola oil, divided
2 T. lime juice
2 T. water
1 T. soy sauce
1 t. toasted sesame oil
1/2 t. chili garlic sauce
1/2 t. sugar
1/2 t. grated fresh ginger
1 garlic clove, minced
1 c. edamame
1 red bell pepper, chopped
2 lg. carrots, grated
4 scallions, thinly sliced
2 packed cups of chopped baby kale leaves
1 lime, cut into wedges (optional)


Prepare the quinoa: Bring the rinsed & drained quinoa, 1 1/2 c. water and salt to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is just absorbed and the quinoa is tender, 15-20 minutes. Spread the quinoa out onto a large, baking sheet and allow to cool for about 20 minutes. Transfer to a large bowl, set aside.
Make the dressing: In a blender, add 1/4 c. of the toasted cashews and 2 T. of the toasted sesame seeds, along with 2 T. of the canola oil. Blend until creamy. Add the remaining 2T. canola oil, lime juice, 2 T. water, soy sauce, sesame oil, chili garlic sauce, sugar, ginger and garlic, blend until emulsified.
Finish the salad: To the quinoa, add the edamame, bell pepper, carrots, scallion, kale, the remaining cashews, sesame seeds and the dressing. Mix well to combine. Serve with lime wedges, if desired.


This Asian-inspired quinoa salad is packed full of nutrient rich ingredients, is vegan, gluten-free and satisfyingly filling!


Thursday, August 21, 2014 - 2:17am


Related Cooking Videos