Quinoa, Roasted Beet and Fennel Salad

Directions

1. 1

   Prepare a baking sheet or plate with parchment paper.

2. 2

   Heat a pan over medium-high heat.

3. 3

   Add walnuts, maple syrup, vanilla extract and salt.

4. 4

   Stir constantly until the syrup has caramelized.

5. 5

   Transfer walnuts to the baking sheet and make sure they are not touching. Let them harden for 20-30 minutes.

6. 6

   Store in an airtight container once cooled completely.

7. 7

   Soak cashews in boiling water for 5-10 minutes and then drain.

8. 8

   In a blender, add all the ingredients and blend until smooth, adding water until you reach the desired consistency.

9. 9

   Store in an airtight jar in the fridge!

10. 10

    Roast beets and cook quinoa before getting started.

11. 11

    Once everything is cooked, prepare the fennel, greens and red onion.

12. 12

    Mix together the quinoa, greens, fennel and red onion.

13. 13

    Transfer to a serving dish and top with beets, cashew dill dressing and candied walnuts. Enjoy!