Warm Salad 'Titicaca'

Salads | Peruvian cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Warm Salad 'Titicaca'

Ingredients

Broccoli - 1.8 oz
Tomatoes - 1.8 oz
Avocado - 1.8 oz
Spinach - 0.4 oz
Quinoa - 1.1 oz
Olive Oil - 0 fl oz
Salt - 0 oz
Cashew - 7.1 oz
Water - 3 fl oz
Meyer Lemon Juice - 0 fl oz
Dry yeast - 0.5 oz
Cheese Spread - 1.4 oz

Step by Step guide

Step 1

First, prepare the cheese sauce. For this, use soaked cashews, water, fresh lemon juice, and inactive nutritional yeast. Place all ingredients in a blender and blend until smooth.

Step 2

In a separate bowl, chop the ripe avocado, tomato, and spinach, add cooked quinoa, and dress with olive oil, adding salt to taste.

Step 3

Meanwhile, blanch the broccoli florets and add them to the vegetable mix. Toss the vegetables, place them on a plate, and drizzle with the prepared cheese sauce. Top with crushed cashews.