Ingredients (serves 4):
Salad:
- 200 g cooked quinoa (about 100 g uncooked)
- 1/2 head of red cabbage, thinly sliced
- 1 small onion, finely chopped
- 100 g green leafy kale (cut into strips)
- 1 small Hokkaido squash, cut into cubes
- 2 tablespoons olive oil (1 for roasting the squash, 1 for sautéing)
- Salt and pepper to taste
Dressing:
- 100 g cashews, soaked for at least 2 hours
- 2 teaspoons classic mustard
- 1 tablespoon nutritional yeast
- 1 garlic clove
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 100-150 ml water (depending on desired consistency)
Instructions:
1. Prepare the quinoa:
- Cook the quinoa according to the package instructions. Once cooked, drain and allow it to cool slightly.
2. Roast the Hokkaido squash:
- Preheat the oven to 200°C (392°F).
- Cut the Hokkaido squash into small cubes (no need to peel). Place the cubes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until golden and tender.
3. Sauté the onion, red cabbage, and kale:
- Heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
- Add the thinly sliced red cabbage and sauté for 5-7 minutes until it softens but remains slightly crunchy.
- Then, add the sliced kale and cook for another 2-3 minutes until it wilts slightly. Season with salt and pepper to taste.
4. Prepare the dressing:
- Drain the soaked cashews.
- In a blender, combine the cashews, 2 teaspoons of classic mustard, 1 tablespoon of nutritional yeast, garlic clove, lemon juice, salt, and pepper. Add 100 ml of water and blend until smooth and creamy. If you prefer a thinner dressing, gradually add more water until the desired consistency is reached.
5. Assemble the salad:
- In a large bowl, combine the cooked quinoa, sautéed red cabbage, kale, and roasted Hokkaido squash.
- Pour the creamy cashew-mustard dressing over the salad and toss well to combine.
6. Serve:
- Serve the salad warm. Optionally, garnish with fresh herbs like chopped parsley or chives.
Tip:
You can prepare the dressing in advance and store it in the fridge for up to 3 days.