Lemon Thyme Quinoa and Kale Caesar Salad
Ingredients
- dressing:
- 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
- toppings:
- hemp hearts
- crunchy chickpeas
- Lemon Quinoa
- 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
Preparation
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
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
