Recipe Collab: Grilled Vegetable Quinoa Salad

Beets are one of our favorite ingredients. Not only do they add a lovely color to any dish, but they also impart a deep, earthy flavor and a beautiful texture. Inspired by a recipe from our friends at Love Beets, we present to you this healthy and hearty dish starring Toasted Quinoa. 

We used this recipe on Love Beets' site, with the following substitutions to make it vegan: 

Cotija cheese: Instead of dairy-based cheese, we used a combo of chickpeas, cashews, nutritional yeast, and spices. 

In a food processor, pulse together 2/3 cup of chickpeas with 1/3 cup cashews, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp nutritional yeast, and a sprinkle salt until you reach a fine crumble. Bake the mixture on a baking sheet at 400 degrees for 10 minutes until dried like cotija cheese. 

Dressing: We made a creamy dressing using 1/3 cup of vegan mayonnaise, 2 tsp maple syrup, juice of half of lime, 1 tsp onion powder, 1 tsp garlic powder and 2 tsp chili powder. 

Quinoa: Instead of regular quinoa, we used our Toasted Quinoa for a nutty flavor and fluffy texture. 

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