Flavorful vegan quinoa salad with creamy dressing and roasted carrots. Healthy, high fiber and perfect for vegan snack, picnic or as a healthy office meal.
FOR THE QUINOA Wash quinoa thoroughly with hot water and place in a pot. Add water and bring to a boil. Simmer over medium heat for 20 minutes. The quinoa is ready when the grains are soft and the water has been absorbed. Season with a pinch of salt, stir well and set aside.
250 g Quinoa, 500 ml Water, 1 strong pinch of salt
FOR THE DRESSING Blend cashews and the water on high speed for 60 seconds until a cream-like liquid is formed. Add white wine vinegar, maple syrup, oil, salt and pepper and blend vigorously again. Season to taste and set aside,
120 g Cashews, 250 ml Water, 30 ml White wine vinegar, 15 ml maple syrup, 30 ml Olive oil, Salt to taste, Pepper to taste
Pour dressing over quinoa and mix vigorously. Taste and season if necessary.
Portion onto plates, top with the roasted carrots and garnish with sprouts, pumpkin seeds or parsley greens. enjoy!
Fresh sprouts to taste, Pumpkin seeds to taste, Fresh parsley greens
Store remaining lettuce in an airtight container (without sprouts) in the refrigerator for up to 4 days.