I made this with quinoa, and it was delicious. I love the combination of cashews and mushrooms, and the veggies give the salad a great texture. I omitted the celery, used about half the green onions, and increased the parsley to about 1/3 cup. I also used half the amount of (olive) oil, and I drizzled in some toasted sesame oil. Next time, I'll add a touch of fresh ginger and some water chestnuts, and I'll sub hijiki for half of the spinach, for even more of an Asian flair. This would also be good with shredded cabbage and cilantro--the possibilities are endless!
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I made this with quinoa, and it was delicious. I love the combination of cashews and...