Cashew Veggie Quinoa Salad
This cashew veggie quinoa salad is a vibrant nutritious dish bursting with big bold flavors. This dish is packed with veggies - carrots, cucumbers, peppers, edamame - and herbs - green onions and cilantro – then finished with a creamy, flavorful cashew soy ginger dressing. It is crunchy, savory, sweet, and spicy – the flavors and texture of this salad make it totally crave worthy and addicting. Finally, it’s meal prep perfection as it gets even better the next day.
Ingredients
Sauce
- 1/3 cup cashew butter or peanut butter
- 4 tbsps. soy sauce
- 2 tbsps. rice wine vinegar
- 1 tbsp. sweet chili sauce
- ½ tbsp honey
- 1-2 tsps. sesame oil
- 1 tbsp. minced fresh ginger
- ¼ tsp. garlic powder
- Squeeze siracha to taste
- 2 tbsp. water
- Salt and pepper to taste not much salt as soy sauce is salty
Salad
- 1 cup quinoa cooked in bone broth
- ½ cup edamame steamed
- 1 large carrot shredded
- ¼ cup chopped cashews
- 2 small cucumbers thinly sliced
- A handful cilantro chopped
- 5-6 mini peppers diced
- 2 green onions thinly sliced
- squeeze of lime juice
Instructions
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For the dressing, add all of the ingredients to a mason jar or small bow. Microwave for 30 seconds so the nut butter softens and is easier to blend. Then whisk until all the ingredients are combined and it creates a smooth dressing. If too thick, add a little more water to thin it out until it is a pourable consistency.*
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For the salad, add the cooked quinoa to a large serving bowl. Top with all the veggies and herbs. Pour the dressing over the salad and toss until well combined. Finish with a squeeze of lime juice.*
Recipe Notes
I recommend doubling the dress so you have extra for topping for meal prep purposes.
Divide extra salad between airtight meal prep containers and store in fridge for up to a week. I like to make an extra batch of the dressing so I can use it for topping when I meal prep this salad.