I still love using quinoa as a hearty base for salads or bowls. In this recipe, I combine quinoa with cooked lentils, roasted Brussels sprouts, and pickled red onions. All topped with the most delicious, creamy-dreamy vegan spicy caesar dressing.
I wouldn't blame you if you used this recipe for the dressing alone, which can be made up to 1 week in advance. It's the vegan Worcestershire that really makes a difference here! I add a dash to pretty much every salad dressing I make these days.
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