Salmon and Thai cashew quinoa salad

Ingredients:

For the salad:

3/4 cup uncooked quinoa

1.5 cups water

8 oz bag of shredded red cabbage, or shred your own

1 red bell pepper, diced

1/2 red onion, diced

2-3 shredded carrots

1/4 bunch cilantro, chopped

2 green onion, thin sliced

1/2 cup cashews (this time I used wasabi peas)

4 pieces of salmon

1 tbsp asian seasoning, I used Siagon Sunrise from HEB

For the dressing:

1/4 cup cashew butter

2 tsp ginger, minced

2 tsp garlic, minced

3 tbsp soy sauce

1-2 tbsp sambal oelek

1 tbsp agave

1-2 tbsp lime juice

1 tbsp rice vinegar

2 tsp sesame oil

Directions:

Turn on oven to 350 degrees while you prep your veggies and quinoa.

Start boiling the water for the quinoa in a medium sauce pan. Add in 1 veggie bullion cube. Once boiling, add in quinoa and continue to until comes to boil again. Now, reduce heat to low and cover for 20 minutes, or until all water is absorbed.

Add all cut vegetables and cashews (or wasabi peas) to a large bowl, toss and set aside.

Season the salmon pieces and place on a foil lined baking sheet. Bake for 12-15 minutes.

Add all dressing ingredients to a small blender and blend until smooth. Pour on top of veggies and toss.

Once the quinoa is done, add directly to the veggie bowl and do the final toss to coat.

Serve salmon a top the salad and enjoy this savory dish!

Serves 4