Creamy Quinoa and Broccoli Salad
4c broccoli florets
1c cooked quinoa
juice of a lemon
1tspn avocado oil
sea salt and pepper, to taste
½c raw cashews (soak overnight or for at least 4 hours)
1c water
2tspn tahini
1-2 cloves of garlic
sea salt and pepper, to taste
Heat oven to 400 degrees. Coat broccoli in oil, salt and pepper. Roast in a baking dish for 15-20 minute. To prepare dressing, rinse soaked cashews thoroughly and put in blender. Add water, tahini, garlic, salt and pepper. Blend well until smooth. As broccoli comes out of oven toss with quinoa and fresh lemon juice. Top with dressing and mix well. Serve immediately for a warm salad or refrigerate to serve cold.
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