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!