Quinoa salad wraps with cashew-beet butter
Enjoy a color spectrum in this protein-packed quinoa salad, with crisp grapes, shredded carrot, cool cucumbers, and a house-made cashew-beet spread, all wrapped up perfectly for summer.
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Ingredients
- ½ cup rainbow quinoa
- 6 ounces organic shishito or other mini peppers
- 1 organic cucumber
- 1 organic carrot
- 2 ounces organic green grapes
- 2 ounces organic baby arugula or other leafy greens
- 2 whole grain lavash
- Sunbasket cashew-beet butter (cashews - fresh lemon juice - EVOO - dried plums - beet powder - fresh garlic - apple cider vinegar - kosher salt)
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