Tuesday, August 9, 2016

Guest post:Roasted Broccoli & Cheese Quinoa Salad

Thanks to Trish who is in my CSA for the following recipe.

 Organic broccoli, washed and rough cut
Avocado oil
Himalayan salt
Fresh black pepper

Lightly drizzle broccoli with oil and toss with salt & pepper. Roast at 325 until still slightly crisp. Cool. 

1 cup organic quinoa, rinsed
2 cups water
1/2 vegan stock cube

Boil covered until cooked. Cool and add broccoli. Chop 2-3 mild green onions and add them. 

Cashew cheese sauce:

Soak raw cashews (about 1/2 cup) in fresh water for a minimum of 4 hours, drain*
Nutritional yeast (about 1/2 cup but be generous as this makes the cheesy flavour)
Fresh lemon juice (1 tblsp)
Garlic cloves (2-3) 
Himalayan salt to taste
Cayenne (6 shakes) 
Turmeric (5 shakes)

Mix cheese ingredients in a high powered blender with a little water until smooth. Taste and adjust accordingly.  Pour enough over broccoli & quinoa to coat. Make final taste adjustments, chill and enjoy! 

*Soaking the cashews makes a smoother sauce but I've also whipped up this quick salad without soaking and loved every mouthful. 

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