Cashew Quinoa Salad Recipe

Name: Cashew Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked quinoa; 1 -2 cup raw cashews (2 makes the salad more of a meal); 1 cup dried cranberries (crasins); 1 bunch mint, diced; 1 bunch scallion, diced; 2 tablespoons honey; 1/2 teaspoon salt; 1 pinch garlic powder; 1 tablespoon olive oil; 1 - 1 1/2 lime, juice of

Servings: persons

1 cup uncooked quinoa
1 -2 cup raw cashews (2 makes the salad more of a meal)
1 cup dried cranberries (crasins)
1 bunch mint, diced
1 bunch scallion, diced
2 tablespoons honey
1/2 teaspoon salt
1 pinch garlic powder
1 tablespoon olive oil
1 - 1 1/2 lime, juice of

1
Cook quinoa with 2 cups of water (per 1 cup of uncooked quinoa). Otherwise follow package directions.
2
Cool quinoa.
3
Add all items through scallions.
4
Mix together honey, salt, oil, garlic powder, lime juice together and add to the salad, toss to coat.
5
Let the salad sit in the refrigerator a few hours to allow the flavors to meld.
6
If making the night before, hold back the cashews and cranberries (mix in the day of). The cashews can get soft if they sit too long in the salad.

101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup uncooked quinoa, 1 -2 cup raw cashews (2 makes the salad more of a meal), 1 cup dried cranberries (crasins), 1 bunch mint, diced, and more.

Yes, Cashew Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cashew Quinoa Salad

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