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
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.