Ingredients
¾ cup unsalted cashews
½ cup water
¼ cup packed parsley leaves
1 tablespoon lemon juice or cider vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon reduced-sodium tamari or soy sauce (see Tip)
¼ teaspoon salt
½ cup cooked lentils
½ cup cooked quinoa
½ cup shredded red cabbage
¼ cup grated raw beet
¼ cup chopped bell pepper
¼ cup grated carrot
¼ cup sliced cucumber
1 tablespoon Toasted chopped cashews for garnish
Cooking Directions
Blend cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender until smooth.
Place lentils and quinoa in the centre of a shallow serving bowl. Top with cabbage, beet, pepper, carrot and cucumber. Spoon 2 tablespoons of the cashew sauce over the top (save extra sauce for another use). Garnish with cashews, if desired.
Tips
Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.