Servings: 4

1 c quinoa dry 1 c quinoa dry
1 bunch kale, destemmed 1 bunch kale, destemmed
1 red pepper 1 red pepper
2 carrots 2 carrots
2 c red cabbage, finely chopped 2 c red cabbage, finely chopped
 
CASHEW dressing: subheading: CASHEW dressing:
1/3 c cashews, soaked ⅓ c cashews, soaked
2 tbsp rice vinegar 2 tbsp rice vinegar
2 tbsp fresh lime juice 2 tbsp fresh lime juice
3 tbsp avocado oil 3 tbsp avocado oil
2 tbsp fish sauce / soy sauce 2 tbsp fish sauce / soy sauce
2 tbsp honey 2 tbsp honey
4 garlic cloves 4 garlic cloves
1 inch piece fresh ginger 1 inch piece fresh ginger
1/2 tsp salt ½ tsp salt
1/2 tsp red pepper flakes ½ tsp red pepper flakes
2 tbsp cilantro 2 tbsp cilantro

In a medium sized pot, over medium heat, add 1 c quinoa and 2 c water. Bring to a boil. Cover and simmer until cooked (12 to 15 minutes).
Prepare kales in bite size pieces. Place in a large bowl. Drizzle with 1 to 2 tbsp olive oil and massage until lightly wilted.
Blend dressing ingredients. If dressing is really thick, add a bit of water.
Pour ¾ of the dressing over kale, red pepper, carrots and red cabbage. Add cooked quinoa and toss together. Drizzle with the remaining dressing.