Cashew Quinoa Salad with Asian Vinaigrette
I’m really excited to share this salad with you today for so many reasons. One of the reasons is because my husband really liked it! You have to understand, my husband hates salad. If I serve salad for dinner, which I do often because of the health benefits, he hurries and eats it first to get it out of the way, and kind of looks injured like I’ve put arsenic on his plate and expect him to eat it. He’ll eat the arsenic for me, but he isn’t going to be happy about it. He is also a meat and potatoes kind of guy, this salad has no meat in it, and he still liked it! Honestly, if I didn’t know by the fact that I am drowning in a puddle of sweat that it is summer, I would think this was some kind of Christmas or Easter miracle. I guess it’s a summer miracle! 🙂
Another reason I am excited about this recipe is that it tastes so good! I absolutely loved it. The Asian Vinaigrette makes this salad. I wanted to drink it. I may have had a small drink of it. Mostly I just poured it all over the salad, and sighed while I ate it. Then I licked the jar clean. Besides that, Jeff was picking things out of the bowl as I was taking pictures, and commented on how good the dressing was. A SALAD!!! I can’t tell you how shocking that was. I hope it wasn’t that he was starving because I was taking pictures instead of feeding him. No, I’m sure that wasn’t it. It was the dressing. It had to be the dressing.
Another thing I loved about this salad is the texture of it. It has all kinds of textures going on in it, from the tiny little nutty quinoa to the crunchy cashews, and the crispy cabbage.
Then there is the colorfulness. It reminds me of a bowl full of jewels. So cheerful!
Lastly, the health benefits of this Cashew Quinoa Salad are over the top. Did you know quinoa has tons of protein, fiber, iron, and minerals, as well as trace nutrients important for health? It is so easy to make. You fix it the same way you do rice. In addition to the quinoa, there are all kinds of vegetables in the salad, with their individual nutrients.
Have I convinced you yet that you need to make this salad? I don’t know why I feel compelled to talk you into it. I guess I just want you to experience the enjoyment we got from eating it. If you don’t believe me, just ask my husband, the newly converted salad lover! 🙂
Cashew Quinoa Salad With Asian Vinaigrette
- 3 or 4 c cooked quinoa
- 2 c red cabbage, diced into chunks about 1 inch in size
- 1 red bell pepper, diced
- 1 purple onion, diced
- 12 green onions, sliced
- 1/2 c carrots, julienned (cut into matchsticks about 1 inch in length)
- 2 or 3 small Persian cucumbers, diced without peeling (1 large regular cucumber can be substituted)
- 1 ¼ c whole salted, roasted cashews
- 1 c coarsely chopped cilantro
For the Asian Vinaigrette:
- 2/3 c canola oil
- 1/3 c honey
- 1/3 c rice vinegar
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp. pepper
- 1/2 tsp salt
- Place all salad ingredients in a large bowl. Mix gently together. Cover and place in refrigerator until ready to serve.
- Place all salad dressing ingredients in a large mason jar. Shake to combine. Put in refrigerator until ready to serve.
- When ready to serve, pour salad dressing over the salad and stir gently until evenly coated.
- Serve immediately. Refrigerate leftovers.
This salad is so good I’m taking it with me to Fiesta Friday where there will be all kinds of yummy treats. This week the party is co-hosted by Judi @ cookingwithauntjuju and Petra @ Food Eat Love. See you there!