Quinoa Salad with Sesame Oil & Whole Cashews

Nov 9th, 2017

Cashew nuts are widely consumed in the world, but how often do we see a cashew tree?

Native to Northeastern Brazil, cashew trees are simply amazing and beautiful. The nut is eaten raw or roasted, in recipes, or processed into cashew butter or cashew cheese. The shell is used for waterproofing, paints and many other products. The yellowish, reddish fruit can be processed into a sweet, astringent fruit juice or liquor.

Among nuts, cashews have a unique buttery, sweet and salty taste. Packed with lots of vitamins, inflatable obstacle course minerals and antioxidants, they contribute to healthy heart, healthy blood, and healthy eyes.

  • Excellent source of Vitamin E, K and B6
  • Rich in minerals like copper, phosphorus, zinc, magnesium and iron.
  • Rich in folic acid


1 cup of quinoa seed, handful raw unsalted cashews, couple pieces of pomelo or grapefruits and avocado, fresh cilantro, 2 tbsp of sesame oil, 1 tbsp of apple cider vinegar, ½ tbsp of lemon juice, 1 crushed garlic, salt, pepper.


In a rice cooker or a medium saucepan, cook 1 cup of quinoa with 1-1/2 cup of water.

In a large bowl, prepare the dressing by mixing well all together: sesame oil, apple cider vinegar, lemon juice, garlic, salt and pepper.

When the quinoa is cooked and the water is absorbed, toss it well in a bowl with the dressing, add pomelo and avocado and let it cool off in room temperature.

In a serving bowl, place the salad, then add fresh cilantro and cashews.

Note: The salad can stay fresh in the refrigerator for 3 days. Add desired cashews just before serving.


Asana Journal

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