Quinoa with Wilted Greens and Raw Cashew Avocado Cream (V) (GF)

Spending half of my evenings on campus means packing enough food for the whole day and being able to resist the temptations of all the takeout food options. My university is surprisingly very accommodating to vegetarian and vegan lifestyles, which is a good thing don’t get me wrong, but it means I have to be very intentional or all of my money will be gone!! Dinner in a jar is a great travel option and allows you to layer as much as you can!

I cannot get over how delicious this meal was! I actually looked forward to going to school because it meant I got to eat my “power” jar! I thought the cashew cream sauce was a nice way to enhance the quinoa and add a little nuttiness.



  • 1 c quinoa, uncooked
  • 2 c water
  • 1 red pepper, sliced
  • 2 c baby greens (spinach, baby kale..)
  • 1 clove of garlic, minced
  • 1 can of chickpeas, drained and rinsed
  • organic sunflower sprouts (topping)
  • sunflower seeds (topping)

Cashew Cream

  • 1/2 c raw, unsalted cashews
  • 2 ripe avocados
  • 1 clove of garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp walnut oil (olive oil would work too)
  • 1 tsp pink sea salt


  1. In a medium saucepan, bring the water and quinoa to a boil. Once boiling, reduce heat to low and cover. Cook for approximately 15 minutes, or until all liquid is soaked up
  2. Heat a small skillet or pan with a little bit of olive oil and garlic. Saute the red pepper and baby greens until veggies are soft (I threw in some sesame seeds for extra flavour)
  3. For the cashew cream sauce, mix all ingredients in a food processor or hand mixer until smooth. Add more lemon juice or olive oil if you don’t get your desired consistency
  4. Feel free to layer ingredients in a jar or use a bowl if you’d like!

Tip: For leftovers, I found the cashew cream sauce needed to be heated in the microwave for about a minute just to soften up again



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