1 1/2cupsuncooked quinoa(I used red, use the variety you like best)
1cupwater
4stalks celery, finely diced
4green onions, finely sliced
2Roma tomatoes, chopped
2cupssliced red cabbage
1green pepper, diced
1red onion, diced
1avocado, diced
1/2cuprough chopped cashews
For Dressing:
1/4cupcashew butter(may substitute nut butter of your choice)
2Tablespoonsgluten-free soy sauce, Tamari, Bragg's aminos or coconut aminos
2Tablespoonstoasted sesame oil
2Tablespoonsrice vinegar
1Tablespoongrated ginger root
dash of hot sauce or sriracha(optional)
Instructions
Rinse quinoa in a fine sieve or cheesecloth lined colander until water runs clear. Move to a medium stockpot on the stove. Add water and vegetable stock to the pot. Bring to a boil. Cover and reduce heat to medium low. Simmer until liquid is absorbed, about 15 to 20 minutes. Remove from heat for 5 minutes. Remove the lid and fluff with a fork.
While quinoa is cooking, mix together all dressing ingredients. You may find it easier to incorporate the cashew butter if you heat it for 30 seconds or so in the microwave or by submerging the jar in a pan of hot water for a few minutes.
After the quinoa has been fluffed, move to large salad bowl. Toss the quinoa and the dressing together in the bowl.
Add all remaining ingredients except green onions, avocado and cashews. Those are used for garnish. Toss all of the vegetables with the quinoa and dressing.
Refrigerate until ready to serve. When ready to serve, top with green onions, avocado and cashews.
Leftovers keep well. In fact, the salad may taste even better the next day. Enjoy!