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Asian Cashew Quinoa Salad

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This bright salad is creamy yet crunchy – my idea of a perfect lunch! Vegan and Gluten-Free

Author: Angela @ Vegangela.com

Recipe type: Salad, Main

Cuisine: Asian, Thai

Serves: 4

Ingredients

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)

Dressing

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)

Instructions

Place the quinoa along with 2 cups salted water in a medium saucepan.

Cover and bring to a boil, then reduce to the lowest heat setting.

Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.

In a large bowl, whisk the dressing ingredients together.

Add the quinoa to the dressing and mix well to combine.

Add the veggies, onions, cilantro and cashews.

 

 

Source: vegangela.com

 

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