It’s still hot here in So Cal, so I’m staying far away from turning on my oven, which would make my already hot abode pretty much unbearable. So, what to do for dinner? This clean eating dish is filled with protein, and good fats, and if you add the optional greens, you get your fair share of veggies to boot! ?Make this and it will last several meals after.
- 1/3 c. raw organic cashews
- olive oil spray
- 2 cups cooked quinoa
- 1 can of tuscan white beans, drained (or sub garbanzo beans)
- 1 english cucumber, chopped
- 2 scallions, chopped
- 1/3 c. fesh basil, chopped (or sub fresh mint)
- 1/3 c. chopped kalamata olives
- 1/3 c. feta cheese
- salt & pepper to taste
- fresh baby spinach leaves (optional)
- extra virgin olive oil, drizzled
First things first, add those cashews to a small skillet sprayed with the olive oil spray on low heat. Allow the nuts to get toasted up, stirring them around often. The toasting process takes about 5 minutes, and when they are nice and deeply brown in color, transfer them to a bowl to cool. Once they have cooled off, chop them up.
Take the remaining ingredients through the cheese and place in a large bowl, adding salt & pepper to taste. Mix. Take a handful of baby spinach and place in a bowl, top with about 2/3 c. of the salad. Top with a tablespoon of the nuts and drizzle with olive oil. Take a fork and dive in!