Crispy Quinoa Cashew Slaw with Creamy Tahini Ginger Dressing

• temps total: 35 minutes

Ingrédients

Crispy rice salads are all the rage these days! I'm still drooling over @kalejunkie's crispy rice Teriyaki chicken salad 🤤 But if, like me, you prefer a more nutrient-dense version, you've gotta try this combo with crispy quinoa 👌🏼 Packed with textures and flavors, it's a game changer, even for the biggest salad skeptics! Serve it with your protein of choice to make it a complete meal 💪🏼

Be sure to SAVE the recipe and SHARE with a friend you wanna try it with 💚

CRISPY QUINOA CASHEW SLAW

1/2 small red cabbage, thinly sliced (~4-5 cups)

1 medium red bell pepper, sliced

2 medium carrots, shredded into matchsticks (~2 cups)

1/2 cup parsley or cilantro, finely chopped

3 green onions, sliced into diagonals

1/4 cup raw cashews, roasted

Crispy Quinoa:

2 cups cooked quinoa

3 Tbsp coconut Teriyaki sauce (I used Coconut Secret)

1 Tbsp toasted sesame oil

Tahini Ginger Dressing:

1/4 cup tahini

4 Tbsp rice vinegar

3 Tbsp coconut Teriyaki sauce

3 Tbsp toasted sesame oil

1 clove garlic, grated

1-inch fresh ginger, grated

Instructions

Preheat the oven to 350 F and line a baking sheet with parchment paper.

Toss the cooked quinoa with coconut teriyaki sauce and sesame oil on the lined baking sheet, then flatten it with a spatula or the back of a spoon. Bake for 20-30 mins, tossing every 10 mins to prevent burning, until quinoa is golden brown and crispy. Set aside.

In the meantime, arrange the cashews on another baking sheet and toast at 350 F for only 10 mins until it turns golden and smells fragrant.

Prepare the tahini ginger dressing by mixing all the ingredients in a small jar.

Assemble the salad by adding all the veggies to a large bowl. Top with the toasted cashews, crispy quinoa, and the dressing. Toss to combine and enjoy. Store leftovers in an airtight container in the fridge for up to 5 days.