Gina’s Curry Quinoa Salad with Maple-Glazed Cashews

This quinoa salad is a flavor-packed, plant-based delight that I can’t get enough of. The spicy maple-glazed cashews are so irresistible, I find myself snacking on them while cooking!

This super healthy, plant-based salad is bursting with flavor. The combination of fresh ingredients and bold spices creates a vibrant, satisfying dish on its own—but adding the spicy maple-glazed cashews really takes it to the next level. They bring the perfect balance of crunch, sweetness, and heat, making each bite even more irresistible. It’s the kind of salad that feels both nourishing and indulgent at the same time! Thank you, Gina, for suggesting I add this to our family cookbook—it’s truly a keeper! ❤️

This recipe has been adapted from ambitious kitchen.

Serve 4 for main, 6 for side

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Ingredients

For quinoa:

• 1C quinoa

• 1 3/4C water

• 1 tbsp vegetable oil

• 1/2 tbsp rice vinegar

• about 1 tbsp ginger (about 1 tbsp), peeled and finely chopped or grated

• 1~2 tsp curry powder - start with 1 tsp, and add more if needed. I usually add 2 tsp.

• 1/2 tsp ground turmeric - I add 1/2 heaping tsp.

• 1/2 tsp garlic powder

• 1/2~1 tsp Kosher salt - start with 1/2 tsp, and add more if needed. I usually add 1 tsp.

• 1/4 tsp black pepper

For veggies:

• 1 can (15-oz) of garbanzo beans, rinsed and drained

• 1C frozen green peas, thawed

• 1/2 red bell pepper, diced (about 1C)

• 1/2 yellow bell pepper, diced (about 1C)

• 1 carrot, julienned or shredded (about 1C)

• 1/3~1/2C dried cranberries

• 1/4~1/3C red onion, finely chopped (I use Gina’s pickled red onion)

• 1/4C cilantro, chopped

• 1/4C Italian parsley, chopped

For the maple cayenne toasted cashews:

• 1C raw cashews

• 1 tbsp maple syrup

• 1/2 tsp cayenne pepper ((more or less to your liking)

• 1/4 tsp sea salt

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Instructions

1. Place cashews in a small pan over medium heat. Toast for a few minutes, stirring frequently, or until they are slightly golden brown and fragrant. Remove from heat and immediately stir in maple syrup, cayenne pepper, and salt. Stir for 20–30 seconds to coat the cashews evenly. Transfer to a plate to cool for a few minutes. (Note: Spread the cashews out on the plate to prevent them from sticking together.)

   

2. Add the quinoa and water to a medium saucepan. Bring to a boil over medium~high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for an additional 10 minutes. Fluff with a fork before serving.

   

3. Transfer the cooked quinoa to a large bowl. Stir in the oil, vinegar, ginger, curry powder, turmeric, garlic powder, salt, and black pepper. Then add the garbanzo beans, peas, bell pepper, carrots, dried cranberries, red onion, cilantro and parsley and mix. Taste and adjust the seasoning.

   

4. Sprinkle the toasted cashews on top of the quinoa just before serving.

   

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