Squash and Quinoa Bowl with Lemon Cashew Dressing

2.8 (5 reviews)

Adapted and published with permission from Marco Borges

Vegan

Squash and Quinoa Bowl with Lemon Cashew Dressing

Print

Ingredients

  • 2 yellow summer squash, cubed
  • 1/4 tsp. plus 2 pinches sea salt
  • 1/4 cup unsalted cashews, soaked in 1/4 cup warm water for 30 minutes or overnight in the fridge
  • 2 tsp. nutritional yeast
  • 1 Tbsp. lemon juice
  • 2 cups arugula
  • 2 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • 1/2 cup cooked quinoa
  • 1 can salt-free chickpeas, drained and rinsed
  • 1/2 avocado, sliced
  • 1 tsp. black pepper
  • 1 tsp. dried parsley

Instructions

  • Preheat the oven to 350°F and oil a baking sheet or line with parchment paper.
  • Add the squash to the baking sheet and sprinkle with a pinch of the sea salt. Bake for 20 to 25 minutes.
  • Blend the soaked cashews and water with the nutritional yeast, lemon juice, and 1/4 teaspoonful of the sea salt in a food processor or high-powered blender until creamy.
  • In a large bowl, add the arugula, lettuce, tomatoes, quinoa, chickpeas, and squash. Top with the sliced avocado, remaining sea salt, black pepper, and parsley and drizzle with the dressing.

Find more vegan recipes at 22DaysNutrition.com.

Rated 2.8/5 based on 5 reviews

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind