Prep Time:20 minsTotal Time:20 minsServings:1Yield:1 bowlJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:1Yield:1 bowl
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:1
Servings:
1
Yield:1 bowl
Yield:
1 bowl
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupunsalted cashews½cupwater¼cuppacked parsley leaves1tablespoonlemon juice or cider vinegar1tablespoonextra-virgin olive oil½teaspoonreduced-sodium tamari or soy sauce (see Tip)¼teaspoonsalt½cupcooked lentils½cupcooked quinoa½cupshredded red cabbage¼cupgrated raw beet¼cupchopped bell pepper¼cupgrated carrot¼cupsliced cucumber1tablespoonToasted chopped cashews for garnish
Cook Mode(Keep screen awake)
Ingredients
¾cupunsalted cashews
½cupwater
¼cuppacked parsley leaves
1tablespoonlemon juice or cider vinegar
1tablespoonextra-virgin olive oil
½teaspoonreduced-sodium tamari or soy sauce (see Tip)
¼teaspoonsalt
½cupcooked lentils
½cupcooked quinoa
½cupshredded red cabbage
¼cupgrated raw beet
¼cupchopped bell pepper
¼cupgrated carrot
¼cupsliced cucumber
1tablespoonToasted chopped cashews for garnish
DirectionsBlend cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender until smooth.Place lentils and quinoa in the center of a shallow serving bowl. Top with cabbage, beet, pepper, carrot and cucumber. Spoon 2 tablespoons of the cashew sauce over the top (save extra sauce for another use). Garnish with cashews, if desired.TipsTip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell.com, October 2017
Directions
Blend cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender until smooth.Place lentils and quinoa in the center of a shallow serving bowl. Top with cabbage, beet, pepper, carrot and cucumber. Spoon 2 tablespoons of the cashew sauce over the top (save extra sauce for another use). Garnish with cashews, if desired.TipsTip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Blend cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender until smooth.
Place lentils and quinoa in the center of a shallow serving bowl. Top with cabbage, beet, pepper, carrot and cucumber. Spoon 2 tablespoons of the cashew sauce over the top (save extra sauce for another use). Garnish with cashews, if desired.
Tips
Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell.com, October 2017
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Nutrition Facts(per serving)361Calories10gFat54gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
