Spicy Cashew Quinoa Crunch Salad with Ginger Lime Dressing
Spicy Cashew Quinoa Crunch Salad with Ginger Lime Dressing
Ingredients
For the Spicy Cashews
- 1 cup cashews
- 2 teaspoons avocado oil
- 2 teaspoons sesame oil
- 1/2 teaspoon chili powder
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1/2 teaspoon salt
For the Ginger Lime Dressing
- 1/3 cup avocado oil
- 1/4 cup lime juice
- 2 tablespoons tamari
- 2 tablespoons honey
- 1 teaspoon sriracha
- 1 inch piece ginger, grated
- 1 garlic, clove, grated
- a few grinds black pepper
For the Salad
- 1 1/2 cups green cabbage, shredded
- 1 1/2 cups red cabbage, shredded (or 3 cups pre-sliced cabbage mix)
- 1 cup sweet baby peppers, chopped
- 1 cup edamame
- 2 cups cooked chicken, shredded or diced (e.g., rotisserie chicken)
- 3/4 cup quinoa
- 1 1/2 cups bone broth, (can substitute water or chicken broth)
- a large pinch salt
- 1/4 cup green onion, sliced
- 1/4 cup cilantro, chopped
Instructions
- 1
Preheat the oven to 350°F.
⏱️ 10 min•🌡️ 350
- 2
Combine the quinoa, bone broth (or water/chicken broth), and a large pinch of salt in a small saucepot. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 3
Once boiling, reduce the heat to a simmer, cover the pot, and cook for 13-15 minutes, or until all the moisture has been absorbed by the quinoa.
⏱️ 15 min
- 4
Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Then, fluff it with a fork.
⏱️ 5 min
- 5
While the quinoa is cooking, prepare the spicy cashews. In a medium bowl, toss together the cashews, 2 teaspoons avocado oil, 2 teaspoons sesame oil, 1/2 teaspoon chili powder, 1 tablespoon sriracha, 1 tablespoon honey, and 1/2 teaspoon salt until the cashews are evenly coated.
⏱️ 5 min
- 6
Spread the seasoned cashews in a single layer on a parchment-lined baking sheet.
⏱️ 1 min
- 7
Roast the cashews in the preheated oven for 20 minutes, flipping them halfway through, until golden brown and slightly crispy.
⏱️ 20 min•🌡️ 350
- 8
While the quinoa and cashews are cooking, prepare the ginger lime dressing. In a small bowl, whisk together 1/3 cup avocado oil, 1/4 cup lime juice, 2 tablespoons tamari, 2 tablespoons honey, 1 teaspoon sriracha, the grated ginger, grated garlic, and a few grinds of black pepper until well combined.
⏱️ 5 min
- 9
Chop all the salad vegetables: shred the green and red cabbage (if not using a pre-sliced mix), chop the sweet baby peppers, slice the green onion, and chop the cilantro.
⏱️ 10 min
- 10
In a large salad bowl, combine the cooked quinoa, cooked chicken, shredded cabbage, chopped sweet baby peppers, edamame, sliced green onion, and chopped cilantro.
⏱️ 2 min
- 11
Pour the ginger lime dressing over the salad ingredients and toss gently until everything is evenly coated.
⏱️ 2 min
- 12
Add the roasted spicy cashews to the salad just before serving. If meal prepping, store the cashews separately and add them right before eating to maintain their crunch.
- 13
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Spicy Cashew Quinoa Crunch Salad with Ginger Lime Dressing
For the Spicy Cashews
- 1 cup cashews
- 2 teaspoons avocado oil
- 2 teaspoons sesame oil
- 1/2 teaspoon chili powder
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1/2 teaspoon salt
For the Ginger Lime Dressing
- 1/3 cup avocado oil
- 1/4 cup lime juice
- 2 tablespoons tamari
- 2 tablespoons honey
- 1 teaspoon sriracha
- 1 inch piece ginger, grated
- 1 garlic, clove, grated
- a few grinds black pepper
For the Salad
- 1 1/2 cups green cabbage, shredded
- 1 1/2 cups red cabbage, shredded (or 3 cups pre-sliced cabbage mix)
- 1 cup sweet baby peppers, chopped
- 1 cup edamame
- 2 cups cooked chicken, shredded or diced (e.g., rotisserie chicken)
- 3/4 cup quinoa
- 1 1/2 cups bone broth, (can substitute water or chicken broth)
- a large pinch salt
- 1/4 cup green onion, sliced
- 1/4 cup cilantro, chopped
Instructions
- 1
Preheat the oven to 350°F.
⏱️ 10 min•🌡️ 350 - 2
Combine the quinoa, bone broth (or water/chicken broth), and a large pinch of salt in a small saucepot. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 3
Once boiling, reduce the heat to a simmer, cover the pot, and cook for 13-15 minutes, or until all the moisture has been absorbed by the quinoa.
⏱️ 15 min - 4
Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Then, fluff it with a fork.
⏱️ 5 min - 5
While the quinoa is cooking, prepare the spicy cashews. In a medium bowl, toss together the cashews, 2 teaspoons avocado oil, 2 teaspoons sesame oil, 1/2 teaspoon chili powder, 1 tablespoon sriracha, 1 tablespoon honey, and 1/2 teaspoon salt until the cashews are evenly coated.
⏱️ 5 min - 6
Spread the seasoned cashews in a single layer on a parchment-lined baking sheet.
⏱️ 1 min - 7
Roast the cashews in the preheated oven for 20 minutes, flipping them halfway through, until golden brown and slightly crispy.
⏱️ 20 min•🌡️ 350 - 8
While the quinoa and cashews are cooking, prepare the ginger lime dressing. In a small bowl, whisk together 1/3 cup avocado oil, 1/4 cup lime juice, 2 tablespoons tamari, 2 tablespoons honey, 1 teaspoon sriracha, the grated ginger, grated garlic, and a few grinds of black pepper until well combined.
⏱️ 5 min - 9
Chop all the salad vegetables: shred the green and red cabbage (if not using a pre-sliced mix), chop the sweet baby peppers, slice the green onion, and chop the cilantro.
⏱️ 10 min - 10
In a large salad bowl, combine the cooked quinoa, cooked chicken, shredded cabbage, chopped sweet baby peppers, edamame, sliced green onion, and chopped cilantro.
⏱️ 2 min - 11
Pour the ginger lime dressing over the salad ingredients and toss gently until everything is evenly coated.
⏱️ 2 min - 12
Add the roasted spicy cashews to the salad just before serving. If meal prepping, store the cashews separately and add them right before eating to maintain their crunch.
- 13
Serve immediately and enjoy!