Cashew-Sesame Quinoa Salad
By: Crystal S.
Published: Thursday, August 21, 2014 - 2:17am

Ingredients




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)

Preparation

1 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. 2 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. 3 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.

About

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