Salads & Bowls · Thai-Inspired
Crunchy Cashew Quinoa Salad with Peanut Lime Dressing
Purple cabbage, carrot and red pepper give this quinoa salad serious crunch, while tofu cubes and toasted cashews add protein. A peanut lime dressing coats everything and it holds up for days in the fridge.
Test kitchen note: Toast the cashews in a dry pan until spotted brown; raw cashews taste flat and soften quickly once dressed.
Method 5 steps
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Simmer the quinoa in 2 cups salted water, covered, for 15 minutes. Rest 5 minutes, fluff and spread out to cool.
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Whisk the peanut butter, lime juice, soy sauce, honey and sriracha with 2 to 3 tablespoons warm water until smooth.
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Combine the cooled quinoa, cabbage, carrots, bell pepper and peas in a large bowl.
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Add the tofu and pour over the dressing, then toss until everything is coated.
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Fold in most of the cashews and scatter the rest on top just before serving.
That is the whole pie. Enjoy every slice.
Pairs well with
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