Tossed Cashew Quinoa Recipe
Tri-colored quinoa, purple cabbage, red pepper, Bermuda onion, cucumber, carrot, edamame, cilantro, dressing
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Cook the Quinoa
Rinse 1 cup of tri-colored quinoa under cold water. In a saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Vegetables
While the quinoa is cooking, prepare the vegetables. Shred the purple cabbage, dice the red bell pepper and cucumber, and grate the carrot. Thinly slice the Bermuda onion. Place all prepared vegetables in a large mixing bowl.
- 3
Add Edamame and Cilantro
Once the vegetables are in the mixing bowl, add 1 cup of shelled edamame and 0.5 cups of chopped cilantro. Mix well to combine all ingredients.
- 4
Combine Quinoa and Vegetables
Once the quinoa has cooled, add it to the bowl with the vegetables. Stir gently to combine all ingredients without mashing the quinoa.
- 5
Prepare the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of soy sauce, and salt and pepper to taste.
- 6
Dress the Salad
Pour the dressing over the quinoa and vegetable mixture. Toss gently to coat everything evenly with the dressing.
- 7
Serve
Taste and adjust seasoning if needed. Serve the tossed cashew quinoa chilled or at room temperature, garnished with additional cilantro if desired.
