Sweet & Tangy Turmeric Quinoa Salad

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  • ½ cup Quinoa
  • ¼ teaspoon Ground turmeric
  • 2 tablespoons Raw cashews
  • 1 Broccoli head, cut into small florets
  • 1 cup Red cabbage, finely chopped
  • 2 tablespoons San-J Sweet & Tangy Sauce
  • ¼ teaspoon Ground cayenne pepper or crushed red pepper flakes
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 tablespoon Coconut flakes
  • 1 teaspoon Fresh orange zest


Servings: 4

Cook the quinoa according to the package directions. Add the turmeric to the cooking water and mix well.

Toast the coconut flakes in the oven for 5 minutes or until toasted on the edges. Remove from the oven and set aside.

Toast the cashews in the oven for 8-10 minutes or until golden brown. Remove from the oven and set aside.

Steam the broccoli in a medium pot with a steamer basket for 8-10 minutes or until the broccoli is tender and bright green.

In a large bowl, combine the cooked quinoa with the toasted cashews, broccoli, cabbage, San-J Sweet & Tangy Sauce, cayenne pepper, sea salt and pepper; toss to combine. Garnish with coconut flakes and orange zest and serve immediately.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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