Makes 2 large servings
2 cups cooked quinoa
1 ½ cups cooked garbanzo beans (or 1 can)
2 small Persian cucumbers, diced
2 small tomatoes, diced
¼ cup parsley, chopped
Lemon Pepper Cashew Cream
½ cup raw cashews
½ cup water
Juice of ½ lemon
1/4 teaspoon salt (optional)
Generous freshly ground pepper (to taste)
Dash of cayenne
Dash of onion powder
Dash of garlic powder
1. Blend all ingredients of cashew cream in high speed blender until smooth.
2. Combine salad ingredients and mix.
3. Top with cashew cream sauce.