Wedge Salad with Creamy Cashew Dressing
Servings: 2 servings
Calories: 401kcal
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Ingredients
- ⅓ cup (60 g) quinoa (uncooked)
- 4 tbsp cashews
- ¾ cup (170 g) low fat Greek yogurt
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- ¼ tsp garlic powder
- 1 tsp oregano, dried
- Salt to taste
- ½ tsp sugar
- 2 tbsp chives (chopped)
- 1 cup (140 g) corn, cooked (yellow or white, 140 g)
- 3 oz (85 g) cherry tomatoes (halved)
- ½ (300 g) iceberg lettuce (about 300g, cut into wedges)
Instructions
- In a small pot boil quinoa with salted water until the grains puff and are fully cooked, about 8-10 minutes. Then drain and reserve.
- Meanwhile, add to the food processor the cashews, yogurt, nutritional yeast, onion powder, garlic powder, dried oregano, salt, sugar and ¼ cup of water. Process until you have a creamy and uniform dressing. If the dressing is still too thick, add a little extra water until it has the optimate thickness for you.
- Prepare chopped chives, halved cherry tomatoes, and iceberg lettuce wedges.
- If eating right away, place the lettuce wedges in a plate and sprinkle with a little salt. Drizzle wedges with dressing and then top with quinoa, corn, tomatoes and chives.
- If using a mason jar, in two big mason jars add in the following order: dressing, chives, cherry tomatoes, corn, cooked quinoa, lettuce wedges with a pinch of salt. Close with a lid and reserve, preferably in a cool place, until ready to eat.
Nutrition
Calories: 401kcal | Carbohydrates: 55g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 632mg | Potassium: 1034mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1241IU | Vitamin C: 20mg | Calcium: 158mg | Iron: 5mg