Wow, it’s hot in Encinitas today. The last thing I want to do is fire up the stove, or the oven for that matter. Tonight I’m making a creamy quinoa salad, served at room temperature. It’s a bit of a play on tabouleh, but creamier. It’s heavy in plant based protein, thanks to the quinoa and garbanzo beans. And I’m taking advantage of the summer season by using tomatoes and persian cucumbers. I cooked the quinoa in the morning when it was still cool.
The dressing is what really makes the dish shine: a lemon pepper cashew cream–don’t skip it, you won’t be sorry! This recipe is really easy, the whole thing took about 15 minutes to make.
Here’s the recipe:
Creamy Quinoa Salad
2 cups cooked quinoa
1 ½ cups cooked garbanzo beans (or 1 can)
2 small Persian cucumbers, diced
2 small tomatoes, diced
¼ cup parsley, chopped
Lemon Pepper Cashew Cream
½ cup raw cashews
½ cup water
Juice of ½ lemon
1/4tsp salt (optional)
Generous freshly ground pepper (to taste)
Dash each (optional): cayenne, onion powder, garlic powder)
Blend all ingredients of cashew cream in high speed blender until smooth. Combine salad ingredients and mix. Top with cashew cream sauce. Makes 2 large servings.