Gluten-Free, Vegan, Serves 6
- 2 cup cooked quinoa
- 1 red bell pepper diced
- 2 cups shredded red cabbage
- 1/4 cup red onion diced
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1 cup chickpeas
- 1/4 cup green onions diced
- juice of 1 lime
- 1/2 cup cashews
Dressing:
- 1/4 cup almond butter
- 1 Tbsp date syrup
- 2 tsp fresh grated ginger
- 1 Tbsp rice vinegar
- 3 Tbsp coconut amino
- 1 tsp sesame oil
- water to thin if necessary
Directions:
Prepare the dressing by blending all the ingredients together add water to help thin it out if desired. Add the dressing to the cooked quinoa adding as much as you like. Next, fold in the onion, bell pepper, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions.