Tuesday, October 29, 2013

warm quinoa salad with cashew lime dressing

My mom recently told me about a salad she had a restaurant with quinoa and a cashew lime dressing. I have no idea what hers tasted like, but this one turned out to be a powerhouse of a lunch.  I found serving it at slightly warmer than room temperature really brought out the lime and cashew flavors.

1 cup of quinoa
1/2 cup raw cashews
1/3 cup lime juice
3 TB
1 tsp oil
1 very small piece of garlic, little bigger than a peanut
1/4 tsp salt

Soak the cashews for at least 15 minutes in water. Drain and blend with the other ingredients until smooth in a food processor, or blender. I kept the dressing on the thicker side, but you certainly could thin it out with a bit more water. And I used only the smallest amount of garlic because I didn't want to overpower the cashew and lime flavors.

3 cups of raw vegetables. I used broccoli, cauliflower, carrot, red pepper.
1 green onion, minced
avocado and apple slices

If you add the quinoa to the vegetables when it's still pretty warm, the veggies will lose that super crisp/harsh bite to them. Stir in the dressing. Top with avocado and apple.

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