Cashew Crunch Edamame Salad

A vibrant and high-protein vegetarian salad featuring quinoa, snap peas, carrots, and edamame, tossed in a creamy cashew dressing and topped with chili crunch cashews.

By @fitfoodiefinds

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 cup quinoa uncooked
• 2 cups water for cooking quinoa
• 1 cup snap peas trimmed
• 1 cup carrot shredded
• 0.5 cup onion chopped
• 0.25 cup cilantro chopped
• 1 cup edamame shelled
• 0.5 cup cashews raw, for the dressing
• 0.5 cup water for the dressing
• 2 tablespoons lemon juice
• 1 clove garlic minced
• 0.25 teaspoon salt
• 0.5 cup chili crunch cashews for topping

Instructions

1. Cook the quinoa according to package instructions until fluffy and tender.
2. In a large bowl, combine cooked quinoa, snap peas, shredded carrots, chopped onion, and cilantro.
3. Add edamame to the bowl.
4. Prepare the creamy cashew dressing by blending cashews, water, lemon juice, garlic, and salt until smooth.
5. Toss the salad ingredients with the creamy cashew dressing until well combined.
6. Before serving, top the salad with additional dressing if desired and sprinkle chili crunch cashews over the top.