Rainbow Grain Bowl with Cashew Sauce

This colorful grain bowl is packed with nutrient-rich vegetables, providing a variety of vitamins and minerals.

Quinoa and lentils are both great sources of protein and fiber to keep you satisfied longer.

The cashew sauce offers creaminess without dairy.

 

Ingredients

¾ cup unsalted cashews

½ cup water

¼ cup packed parsley leaves

1 tbsp lemon juice or cider vinegar

1 tbsp extra-virgin olive oil

½ tsp reduced-sodium soy sauce 

¼ tsp 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

1 tbsp Toasted chopped cashews for garnish

Preparations

 

Blend cashews, water, parsley, lemon juice (or vinegar), oil, 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.

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