Thai Inspired Cashew Quinoa Salad with the best Thai red curry cashew dressing! Loaded with crunchy veggies, quinoa and a flavorful sauce. Vegan friendly and gluten free, perfect for any occasion.
Instant Pot Quinoa Method: Place 1 cup rinsed quinoa with 1 1/2 cups water in Instant Pot. Seal lid/vent, set pressure to HIGH; cook on MANUAL for 1 minute. Allow pressure to release for 10 minutes, unlock lid, fluff and transfer to heat-proof bowl.
To roast cashews: place raw cashews on baking sheet and drizzle with about 1/2 tablespoon olive oil. stir to coat. Bake at 325ºF for about 8-10 minutes, until lightly golden. Remove and allow to cool before adding to salad.
Thai red curry paste – if you don’t have this on hand, the dressing will still taste delicious without.
Make ahead: Salad can be made 1-2 days in advance. If serving a crowd, I recommend tossing with dressing prior to serving.
Keywords: crunchy cashew, thai salad, thai quinoa salad