Morning made simple

Made in just 20 minutes, this easy-to-make dish is perfect for either lunch or dinner. It’s paired with this creamy herb yogurt dressing made with our Unsweetened Plain Cashewmilk Yogurt. Enjoy a unique blend of flavors and textures with every bite.


  • 1 head of broccoli, chopped into bite size pieces
  • 1 cup chickpeas
  • 1/2 teaspoon of avocado oil
  • 3 cups of cooked quinoa
  • 1/3 cup red onions, chopped
  • 1/3 cup walnuts, chopped
  • 1/4 cup pepitas
  • 1/3 cup avocado
  • 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1 1/4 teaspoons rice vinegar
  • 1/3 cup chives
  • 1/3 cup parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon olive oil


  • Preheat the oven to 400º F. Spread the broccoli and chickpeas on a baking sheet evenly. Drizzle with avocado oil and 1⁄2 teaspoon of salt. Bake for 15 minutes.
  • In a blender combine 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt , 11/4 teaspoons rice vinegar, 1/3 cup chives, 1/3 cup parsley, 1 teaspoon garlic powder, 1⁄2 teaspoon of salt, and 1 tablespoon olive oil. Blend until smooth and creamy.
  • In a large bowl combine the cooked quinoa, broccoli, chickpeas, red onion, pepitas, walnuts, and avocado. Drizzle the creamy herb yogurt dressing and toss.
Broccoli Quinoa salad in a wooden bowl next to a tub of Forager Project Unsweetened Plain yogurt.