Quinoa Avocado Salad with Cardamom Cashew Butter
A delicious spin to a quinoa dish, the zip of the cardamom mixed with the creamy avocado and cashew butter creates a salad to remember! This colorful salad is packed with protein and fiber to keep you full all day long!
- 1/2 c uncooked quinoa, rinsed and drained
- 1 c water
- 1/3 c diced red onion
- 1/2 c fresh spinach, shredded
- 2 Roma tomatoes, seeded and finely chopped
- 2 T lemon juice
- 1 T olive oil
- 2 T Betsy’s Best Gourmet Cashew Butter with Cardamom
- 1 ripe avocado, halved, seeded, and chopped
- 1/3 c crumbled feta cheese
- spinach leaves for salad
In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Transfer quinoa to a medium bowl. Add tomato, spinach, avocado and onion; stir to combine. In a small bowl, whisk together lemon juice, Betsy’s Best Gourmet Cashew Butter and oil. Add to quinoa mixture; toss to coat.
Place spinach leaves on 4 salad plates. Spoon quinoa mixture over spinach greens. Sprinkle with some of the feta. Makes 4 main-dish servings.
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