Quinoa & Red Rice Salad with Cashew Nuts & Citrus Ginger Dressing (vegan & gluten-free)
Rocket and Roses Vegan Kitchen
Rocket and Roses Vegan Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 2 medium red onions, peeled and cut into wedges, root intact
  • 3 tbsp olive oil (I used 1.5 tbsp)
  • 1 tsp brown sugar (I used a brown sugar/stevia blend)
  • 60 g cashew nuts
  • 200 g quinoa
  • 200 g red cargo rice (Camargue)
  • 100 g raisins (I left these out)
  • 2 handfuls of rocket (argula)
  • 4 spring onions, thinly sliced
  •  
  • For the dressing
  • 5 tbsp olive oil (I used 2.5 tbsp)
  • 1 tbsp sesame oil
  • freshly squeezed juice and zest from one orange
  • 1 tbsp rice wine vinegar
  • 5 cm piece of ginger, peeled and finely grated
  • 1 long red chilli, deseeded and finely chopped
  • 1 garlic clove, finely grated

Instructions

Comments

Log in or Register to write a comment.