Project Description

Asian Cashew Quinoa Salad

RECIPE BY: Angela,

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For 4 portions


  • 1 cup quinoa, rinsed and drained
  • 2 cups finely cut purple cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper (capsicum), diced
  • 2 green onions (scallions), thinly sliced
  • ½ cup chopped fresh coriander (cilantro)
  • ½ cup cashews (or peanuts)


  • ¼ cup cashew butter (or peanut/almond butter)
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger (or 1 tsp dried ginger)
  • 3 tbsp tamari (light soy sauce)
  • 2 tbsp agave (or maple syrup)
  • 2 tbsp warm water
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • ½ tsp crushed red chili pepper (or 1 tsp Sriracha sauce)


  1. Place the quinoa along with 2 cups salted water in a medium saucepan.
  2. Cover and bring to a boil, then reduce to the lowest heat setting.
  3. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
  4. In a large bowl, whisk the dressing ingredients together.
  5. Add the quinoa to the dressing and mix well to combine.
  6. Add the veggies, onions, cilantro and cashews.
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