less than 40 minutes
- ½ c quinoa
- 1 c cherry tomato medley, halved
- 4 radishes, thinly sliced
- 1 c black beans
- ½ English cucumber, cubed
- 1 yellow pepper, cubed
- 1 small jicima, cubed
- 1 avocado, cubed
- 1 c baby bok choy (baby spinach if bok choy is not available)
- Handful of cilantro, roughly chopped
- ¾ c cashews, toasted
- ¼ c olive oil
- Juice of 1 lime
- 1 generous tbsp honey
- ¼ tsp garlic granules
- ½ tsp salt
- 10 cracks fresh black pepper
- ½ tsp chili flakes (optional)
Step by Step Instructions
Place all dressing ingredients into a small jar. Mix well and set aside.
Place quinoa into a medium pot along with 1 c water. Put a lid on the pot and bring it to a hard boil then reduce to a simmer for about 15 minutes, until all the liquid has been absorbed.
While the quinoa is cooking prepare all salad ingredients as noted above, place them into a large bowl and set aside.
Toast the cashews in a dry, heavy skillet over medium high heat, stirring frequently so that they don’t burn. When the cashews are golden remove them from the heat and let them cool before adding them to the salad.
When the quinoa is done turn off the heat, fluff with a fork and set aside with the lid off and let it cool for about 10 minutes, then add it to the salad.
Pour the dressing over the salad and toss until everything is nicely coated and well mixed then serve into shallow bowls and enjoy this quick, colorful, and refreshing dinner!