Nutrition per serving may change if servings are adjusted.
¾ cup unsalted cashews
½ cup water
¼ cup packed parsley leaves
1 tablespoon lemon juice or cider vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon reduced-sodium tamari or soy sauce (see Tip)
¼ teaspoon salt
½ cup cooked lentils
½ cup cooked quinoa
½ cup shredded red cabbage
¼ cup grated raw beet
¼ cup chopped bell pepper
¼ cup grated carrot
¼ cup sliced cucumber
Toasted chopped cashews for garnish (optional)
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.
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.
361 calories;10 g fat(2 g sat); 14 g fiber; 54 g carbohydrates; 17 g protein; 292 mcg folate; 0 cholesterol; 9 g sugars; 0 g added sugars; 5,999 IU vitamin A; 68 mg vitamin C; 77 mg calcium; 6 mg iron; 139 mg sodium; 941 mg potassium
Vitamin A (120% daily value), Vitamin C (113% dv), Folate (73% dv), Iron (33% dv)
Carbohydrate Servings: 3½
Exchanges: 2½ starch, 2 vegetable, 1½ fat, 1 lean protein