Citrus Quinoa Cabbage Salad!

This is a delicious, colorful vegan feast! The purple cabbage with pop of orange from the citrus and carrots, and of course plenty of greens! The creamy sauce offset by all the tangy citrus is soooo good! Don’t forget that jalapeño for a spicy kick that makes ALL foods better 🙂 Plus, you get your protein from the whole grains, your healthy fats from the avocado and the creamy sauce, and a whole lotta colorful veggies packing in vitamins and nutrients!! So simple to make, keeps in the fridge and makes a great lunch time salad! You can even serve it over some raw spinach for some extra greens for a workday lunch.

You need:
2.5 cups cooked quinoa/buckwheat, cooled

1 lime, juiced
1tbsp tahini
1tsp almond butter
1tsp peanut butter
1tsp vinegar
1tsp liquid aminos
1/4 lemon
1cutie juice
(optional add ins to your taste: garlic, sesame oil, diced ginger)

Blend or whisk your sauce together, and toss into your cooled grain medley.

Then fold in:
1/2 red cabbage sliced very fine
3 cuties cubed
1 cup carrots sliced
1/2 jalapeño diced
1/4 bell pepper diced
2 green onions sliced
1+ cup cilantro
1/2 cup basil

1/2 avocado for garnish
2TBS sunflower seeds for garnish









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