SPICY CASHEW QUINOA CRUNCH SALAD WITH GINGER LIME DRESSING

Spicy Cashew Quinoa Crunch Salad - Olivia Adriance

5 from 12 votes

SPICY CASHEW QUINOA CRUNCH SALAD WITH GINGER LIME DRESSING

This is one of my favorite protein-packed weekday lunch options – perfect for meal prep! The ginger lime dressing is “lick the bowl worthy” while the combo of quinoa, chicken, and edamame ensures you’re full all afternoon long.

Prep Time20

Cook Time20

Total Time40

Servings:

Author: Olivia Adriance

Ingredients

Quinoa:

¾ cup quinoa
1 ½ cups bone broth (can substitute chicken broth or water)

Spicy Cashews:

1 ½ cups raw cashews
1 tablespoon avocado oil
1 teaspoon chili powder
2 tablespoons sriracha
2 tablespoons honey
1 teaspoon salt

Ginger Lime Dressing:

⅓ cup avocado oil
¼ cup lime juice
2 tablespoons tamari
2 tablespoons honey
1 teaspoon sriracha
1 inch piece of ginger, grated
1 clove garlic, grated
¼ teaspoon black pepper

Cabbage Salad:

4 cups shredded green and purple cabbage
1 cup chopped sweet baby peppers
1 cup shelled edamame
3 cups cooked chicken (I used rotisserie)
¼ cup green onion, sliced
¼ cup cilantro, roughly chopped

Instructions

Make the Quinoa: Add the quinoa, bone broth, and a large pinch of salt to a small sauce pot and bring to a boil.
Reduce to a simmer, cover, and cook for 13-15 minutes until the moisture has been absorbed. Let rest for a few minutes and fluff with a fork.
Make the Cashews: Preheat the oven to 350°F. Toss the spicy cashew ingredients (cashews, avocado oil, chili powder, sriracha, honey, salt) together and spread out on a parchment-lined baking sheet. Roast for 20 minutes, flipping halfway through.
Make the Dressing: While the quinoa and cashews are cooking, whisk together the dressing ingredients (avocado oil, lime juice, tamari, honey, sriracha, grated ginger, garlic, and pepper).
Prep the Veggies: Chop up the cabbage, sweet peppers, green onion, and cilantro.
Assemble: In a large salad bowl, toss all of the prepared elements together (cooked quinoa, spicy cashews, cabbage, chopped veggies, edamame, and cooked chicken ) with the dressing. If meal prepping, divide the the ingredients between (5) 32 oz jars, starting with the dressing at the bottom, then the peppers and cabbage, followed by the quinoa, edamame, chicken, cilantro, green onion, and finally the cashews on top!

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