Description
A rainbow of finely chopped sweet peppers mingle with quinoa, pistachios, and dried apricot in this fresh gluten free and vegan summer salad. Each serving is topped with a creamy cashew tzatziki sauce flavored with thinly sliced cucumber and fresh dill.
Ingredients
for the quinoa salad:
- 1 cup quinoa
- 2 cups water
- zest of 1 lemon
- 1/4 cup minced fresh parsley
- salt/pepper
- 2 small bell peppers or any variety of sweet peppers, diced
- 1 small cippolini onion or 1/2 a small red onion, minced
- 1/2 cup raw pistachios
- 1/3 cup diced dried apricot
for the cashew tzatziki:
- 1 cup cashews, soaked at least 4 hours or overnight
- 1/2 cup water
- juice of 1 lemon
- pinch of salt
- 1 tbsp nutritional yeast
- 1 tbsp minced fresh dill
- 1/2 cup thinly sliced cucumber, patted dry
Instructions
To make the quinoa salad combine the quinoa and water in a pot. Bring the quinoa to a boil, then reduce the heat to a simmer, cover the pot, and cook it for 15-17 minutes until the water has been absorbed. Let the quinoa cool a bit then mix in the remaining ingredients and season as needed with sea salt and fresh cracked pepper.
To make the cashew tzatziki, combine the drained and rinsed cashews, water, lemon juice, salt, and nutritional yeast in a blender. Blend until smooth. Pour the tzatziki into a bowl, then stir in the dill and cucumber. Cover and chill until ready to use.
When you’re ready to serve, top each portion of the quinoa salad with the cashew tzatziki. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15-17 minutes