Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Bre Baker

Tracey Salley

subheading: For the Quinoa:

1 cup dried quinoa

1¼ cups vegetable broth

2 teaspoons ground cumin

1 teaspoon kosher salt

2 tablespoons minced flatleaf parsley

3 green onions, minced

subheading: For the Roasted Sweet Potatoes:

2 sweet potatoes, peeled and cut into bite sized pieces

2 tablespoons olive oil

pinch of cinnamon

kosher salt

subheading: For the Black beans:

1 cup canned black beans, rinsed and drained.

Kosher salt

subheading: For the Smashed Avocado:

½ a large ripe avocado

2 teaspoons chopped cilantro

½ teaspoon lime juice

kosher salt

subheading: For the Salad:

3 cups Greens (I used arugula and baby spinach)

1 cup Cherry Tomatoes, halved

subheading: For the Spicy Lemon Cashew Dressing:

¼ cup cashews

½ cup hot water

1 clove garlic

⅛ to ¼ teaspoon red pepper flakes (depending on how spicy you like it)

3 tablespoons olive oil

3 tablespoons lemon juice

2 teaspoons agave

kosher salt

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