We are all BIG fans of our Aloha Yoga Retreat cook, Christine. She creates our retreat menus, sources local ingredients and lovingly prepares our retreat meals. Her food gives us inspiration and fresh ideas for dishes to make at home.
By popular request here is one of her lunchtime dishes. A tasty salad which is vegan and gluten-free. You can swap the cashews and cashew butter for peanuts and peanut butter.
And yes Christine will be with us for the Bala Brook 2015 Aloha Yoga Retreat!
1 cup quinoa, rinsed and drained
2 cups finely cut purple cabbage
1 cup shredded carrots
1 red bell pepper (capsicum), diced
2 green onions (scallions), thinly sliced
½ cup chopped fresh coriander
½ cup cashews (or peanuts)
¼ cup cashew butter (or peanut/almond butter)
2 cloves garlic, minced
1 tbsp grated fresh ginger (or 1 tsp dried ginger)
3 tbsp tamari (light soy sauce)
2 tbsp agave (or maple syrup)
2 tbsp warm water
1 tbsp rice vinegar
1 tbsp sesame oil
½ tsp crushed red chili pepper (or 1 tsp Sriracha sauce)
- Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
- In a large bowl, whisk the dressing ingredients together.
- Add the quinoa to the dressing and mix well to combine.
- Add the veggies, onions, cilantro and cashews.
Original source for this recipe:
Author: Angela @ Vegangela.com
Image credit vegangela.com
Adapted from http://www.juliehasson.com/2012/10/peanut-sesame-noodles