I recently snagged a two pound bag of red quinoa for two bucks. What a steal, a restaurant sized packed of red quinoa for a song. What’s a girl to do with all of that quinoa? Well, for starters, I made Cashew Crunch Quinoa Salad.
Not to sound like a stereotypical vegetarian, but I eat a lot of salad. I stopped buying dressings for salads awhile back, focusing more on using the skills I obtained in culinary school for making my own dressings. I’ve got to say, I’m eating a wider variety of dressings AND they are far more delicious. Plus I know exactly what’s in them. And it’s just easy! It really is just taking a few minutes to make dressings that are tailor-made to fit each salad. It’s kinda fun!
That’s exactly what I did with this salad. The dressing contains cashew butter, one of my favorite indulgences. The other ingredients are probably items you keep stocked in your kitchen. See, easy!
The crunch in this salad comes from more than the cashews. It’s also loaded with fresh vegetables. I love the crunch of veggies in a salad, but especially like the crunch of red cabbage. I am excited for the weather to warm up so I have outdoor soirees to host and attend. This crunchy salad will be perfect!