Leek and Cashew Nut Quinoa Salad

Name: Leek and Cashew Nut Quinoa Salad
Total time: 25 min
Yield: 4
Ingredients: 2 Tbsps olive oil; 1 large Leek (white and light green parts thinly sliced); 1.667 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); 0.5 Avocado (thinly sliced)

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Health Score:

8,7 / 10

Difficulty:

easy

Difficulty

Preparation:

5 min.

Preparation

ready in 25 min.

Ready in

Ingredients

for

servings

Ingredients: 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)

How healthy are the main ingredients?

Cashew Quinoa olive oil Leek salt Avocado

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Preparation steps

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.