Sweet & Tangy Turmeric Quinoa Salad

[Jherrith]

Ingredients

    ½ cup Quinoa
    ¼ teaspoon Ground turmeric
    2 tablespoons Raw cashews
    1 Broccoli head, cut into small florets
    1 cup Red cabbage, finely chopped
    2 tablespoons San-J Sweet & Tangy Sauce
    ¼ teaspoon Ground cayenne pepper or crushed red pepper flakes
    Sea salt, to taste
    Freshly ground pepper, to taste
    1 tablespoon Coconut flakes
    1 teaspoon Fresh orange zest

Cooking Instructions

Servings: 4

Cook the quinoa according to the package directions. Add the turmeric to the cooking water and mix well.

Toast the coconut flakes in the oven for 5 minutes or until toasted on the edges. Remove from the oven and set aside.

Toast the cashews in the oven for 8-10 minutes or until golden brown. Remove from the oven and set aside.

Steam the broccoli in a medium pot with a steamer basket for 8-10 minutes or until the broccoli is tender and bright green.

In a large bowl, combine the cooked quinoa with the toasted cashews, broccoli, cabbage, San-J Sweet & Tangy Sauce, cayenne pepper, sea salt and pepper; toss to combine. Garnish with coconut flakes and orange zest and serve immediately.