Cashew Quinoa Recipe
Purple & napa cabbage, red pepper, red onion, cucumber, carrot, edamame, cilantro, lime, peanut-ginger dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grains
Vegetables
Dressing
Garnish
Method
Preparation of Quinoa
- 1
Rinse and Cook Quinoa
Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water has been absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Vegetable Preparation
- 2
Prepare Vegetables
While the quinoa is cooking, prepare the vegetables. Shred 1 cup each of purple and napa cabbage, dice 1 red bell pepper, thinly slice 1 small red onion, dice 1 medium cucumber, and grate 1 medium carrot. In a large bowl, combine all the prepared vegetables along with 1 cup of shelled edamame and 1 cup of chopped cilantro.
Dressing Preparation
- 3
Make the Peanut-Ginger Dressing
In a small bowl, whisk together 3 tablespoons of peanut butter, 1 tablespoon of grated fresh ginger, 2 tablespoons of lime juice, 2 tablespoons of soy sauce, 1 tablespoon of honey or maple syrup, and 2 tablespoons of water. Mix until smooth and well combined.
Assembly
- 4
Combine and Serve
In a large salad bowl, combine the cooked quinoa with the prepared vegetables. Drizzle the peanut-ginger dressing over the salad and toss gently to combine. Top the salad with 1 cup of chopped roasted cashews for added crunch. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.
