Asian Quinoa Salad

Still finding ways to use up my homemade cashew butter. This will be on lunch repeat for sure. I can’t eat a lettuce based salad every day. I need to mix things up. This is a great way to get your veggies in and not sacrifice flavor.

1 cup dry quinoa cooked according to package

2 cup chopped broccoli

1/2 cup shredded carrots

1/2 cup shredded purple cabbage

1 red pepper diced

3 scallions diced

Crushed cashews

For dressing- shake or mix

1/2 cup cashew butter

1/4 cup tamari

1 tablespoon of rice wine vinegar

A few dashes of sesame oil

Enough water to thin out the dressing

Let cooked quinoa cool add chopped vegetables and mix with dressing. Serve with crushed nuts.

Can be stored in refrigerator up to 4 days.


Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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