Lemon Thyme Quinoa and Kale Caesar Salad by @youeatlikearabbit 😋 Both packed full of flavour and so nutritious, too!
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Find the recipes below:
1/2 cup cashews (soaked in boiling water for at least 10 minutes)
1 lemon, juiced
2 T spicy mustard
4-5 cloves of garlic
1 T nutritional yeast, optional
2 t tahini, optional
1 T olive oil, optional
1/4 cup water, more to thin out if needed
3 T capers, minced
Salt and pepper to taste, ~1/2 t each
Kale, as much as you need
HOW TO MAKE
Drain your cashews and rinse with clean water. Add all ingredients together in a blender EXCEPT the capers, and blend until smooth. Add in the capers and blend for about 20-30 seconds until finely chopped. Store in an airtight container and use within 2 weeks.
Dress your kale with as much dressing as you would like, top with hemp hearts and crunchy chickpeas!
1 cup quinoa
1 3/4 cup water/vegetable stock
Salt, to taste (~1 t)
Cut lemon rind (3-5 pieces)***
1/2 lemon juiced
1 can cannelini beans, drained and rinsed
2 t dried thyme
3 large garlic cloves, finely chopped
1/4 onion, finely chopped
HOW TO MAKE
Heat 1 t olive oil in a pan and saute the onion + garlic until fragrant. Add quinoa, water, lemon rind***, salt, and parsley. Bring to a boil, once boiling reduce to simmer. When most of the liquid is absorbed add lemon juice and drained cannelini beans. Continue to cook until moisture is lost.
***gently shave with a knife strips of the lemon peel, like you would find in a cocktail, try to avoid getting a lot of the white flesh***