Asian Cashew Quinoa Salad

RECIPE BY: Angela,

Crunchy cashews with a creamy sauce go perfectly together to make a deliciously unique quinoa salad. 

Serves 4


  • 1 cup dried GoGo Quinoa royal white quinoa, cooked according to package instructions
  • GoGo Quinoa pink Andean salt, pepper to taste
  • 2 cups finely cut purple cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper (capsicum), diced
  • 2 green onions (scallions), thinly sliced
  • ½ cup chopped fresh coriander (cilantro)
  • ½ cup cashews (or peanuts)


  • ¼ cup cashew butter (or peanut/almond butter)
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger (or 1 tsp dried ginger)
  • 3 tbsp tamari (light soy sauce)
  • 2 tbsp agave (or maple syrup)
  • 2 tbsp warm water
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • ½ tsp crushed red chili pepper (or 1 tsp Sriracha sauce)


  1. Cook quinoa according to the package instructions, set aside to cool completely.
  2. In a large bowl, whisk the dressing ingredients together until creamy.
  3. Add the quinoa to the dressing and mix well to combine.
  4. Add the veggies, onions, cilantro and cashews. Enjoy!