- Prepare and chop up all vegetables. We used red cabbage, carrot, avocado, cucumber and edamame but you can use whatever you have in the fridge!
- Cook quinoa and set aside.
- In a small bowl, mix the Fix & Fogg Cashew Butter, sesame oil, tamari (or soy sauce), minced garlic and chilli flakes together. Pop in the microwave for 15 seconds to help combine if needed. Pop aside.
- Assemble the bowl with quinoa and veggies. Either drizzle the cashew satay sauce all over the bowl or pop in a side dish.
Store in a sealed container in the fridge for up to 3 days. Enjoy!
