Asian Pineapple Cashew Salad with Oven Fried Quinoa

I always wondered how I could crisp quinoa for a salad without using oil to adhere to my plant based approach to eating.  As I was browsing Oh My Veggies, I spotted a recipe for Baked Fried Brown Rice.  I decided to try their approach to "frying" using the oven in crisping the quinoa of my dreams.  I used a shorter baking time, 25 minutes versus almost an hour in their case.  I really love the resulting Asian flavored quinoa. It was crispy and oh so tasty.  I almost devoured the whole batch I made before I could use it for a salad.

I used 1/4 of the prepared oven fried quinoa per serving.  I am using it more like a topping rather than a stand alone side dish in this recipe but you can.  I also added crushed pineapple to the salad to enhance the Asian twist to the salad.  The cashews and sliced radishes add crunchiness enhancing the taste and texture of the salad as you eat it.  For the dressing, I used the pineapple juice from the drained crushed pineapple in combination with rice wine vinegar and a little sugar, salt and pepper.  This dressing is a keeper and can be used for your other salads.  The salad itself you will devour like I did and you might just have to prepare more.

Asian Pineapple Cashew Salad with Oven Fried Quinoa

4 servings

• 2 cups cooked quinoa
• 1/4 cup soy sauce
• 1 stalk green onions, sliced and the white and green parts separated
• 2 tbsp cashew
• 1/4 cup sliced radishes
• 1 bag salad greens
• 1/2 cup crushed pineapple, drained but save juice for dressing
• 1/4 cup crushed pineapple juice
• 1/4 cup rice wine vinegar
• 2 tsp sugar or to taste
• salt and pepper to taste

Preheat oven to 325 degrees Fahrenheit.  Line a pan with aluminum foil and spray with non cooking spray.

Preparing the oven fried quinoa.  Add the white part of the green onions to the quinoa.  Add the soy sauce to the mixture and mix with a fork.  Add to the prepared pan and bake at the preheated oven for 25 minutes.

Preparing the dressing.  Mix the pineapple juice, rice wine vinegar and sugar in a small dish.  Add salt and pepper to taste. 

Preparing the salad.  Place the salad greens in a bowl and top with the oven fried quinoa, cashew, radishes, the green part of the green onions and crushed pineapple.  Douse with the prepared dressing before eating.  Enjoy.