Leek and Cashew Nut Quinoa Salad
8,7 / 10
ready in 25 min.
- 2 Tbsps olive oil
- 1 large Leek (white and light green parts thinly sliced)
- 1 ⅔ cups Vegetable broth
- 1 cup Quinoa
- 1 cup Cashews (lightly toasted)
- 1 cup Alfalfa sprouts
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ½ Avocado (thinly sliced)
Heat oil in a large saucepan over medium heat. Add leek; cook 5 minutes, stirring occasionally.
Stir in broth and quinoa; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the broth is absorbed.
Stir in cashews and sprouts and season with salt and pepper. Top with sliced avocado and serve.