RECIPE BY: My Kale Kitchen
Serves 3 to 4
INGREDIENTS
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1 box GoGo Quinoa Rice and Quinoa Macaroni
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Drizzle of olive oil
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12 asparagus stalks, steamed or roasted and chopped
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10 cherry tomatoes, halved
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2 handfuls of arugula
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½ cup finely chopped carrots
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Garnish: Pumpkin seeds
Lemon Turmeric Dressing:
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¼ cup plant-milk
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2-4 tbsp pasta water
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½ cup unsalted cashews
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Juice of ½ a lemon
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1-2 garlic cloves
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3 tbsp nutritional yeast
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¼ tsp turmeric
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½ tsp salt, or to taste
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6-10 twists of freshly ground pepper
DIRECTIONS
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Follow package instructions and prepare the macaroni. When ready, save 4 tablespoons of pasta water and drain the rest. Transfer macaroni to a large bowl, drizzle with a pinch of olive oil and toss until the macaroni is well coated.
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Mix in remaining salad ingredients and set aside while preparing the dressing.
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Blend all dressing ingredients together until smooth and very well combined. Add some more pasta water or plant-milk for a thinner dressing.
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Serve salad with dressing mixed in or on the side. Garnish with pumpkin seeds before serving.
