Lemon Thyme Quinoa and Kale Caesar Salad
Ingredients
- 1/2 cup cashews (soaked in boiling water for at least 10 minutes)
- 1 lemon, juiced
- 2 tablespoons spicy mustard
- 4-5 cloves garlic
- 1 tablespoon nutritional yeast, optional
- 2 teaspoons tahini, optional
- 1 tablespoon olive oil, optional
- 1/4 cup water, more to thin out if needed
- 3 tablespoons capers, minced
- Salt and pepper to taste, approximately 1/2 teaspoon each
- Kale, as much as you need
- Hemp hearts
- Crunchy chickpeas
- 1 cup quinoa
- 1 3/4 cup water or vegetable stock
- Salt, to taste (approximately 1 teaspoon)
- Cut lemon rind (3-5 pieces)
- 1/2 lemon juiced
- 1 can cannellini beans, drained and rinsed
- 2 teaspoons dried thyme
- 3 large garlic cloves, finely chopped
- 1/4 onion, finely chopped
Preparation
Drain the cashews and rinse with clean water. Add all dressing ingredients except the capers to a blender and blend until smooth. Add the capers and blend for 20-30 seconds until finely chopped. Store the dressing in an airtight container and use within 2 weeks.
Dress the kale with the desired amount of dressing and top with hemp hearts and crunchy chickpeas.
Heat 1 teaspoon olive oil in a pan and sauté the onion and garlic until fragrant.
Add the quinoa, water or vegetable stock, cut lemon rind, salt, and parsley. Bring to a boil, then reduce to a simmer.
When most of the liquid is absorbed, add the lemon juice and drained cannellini beans. Continue to cook until all moisture is lost.
Gently shave strips of the lemon peel with a knife, avoiding the white flesh, for the lemon rind.
