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Quinoa and Herb Salad

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Quinoa and Herb Salad

  • 125 ml quinoa
  • 250 ml vegetable / chicken stock
  • 100g asparagus/ broccoli, trimmed, large bias cut (optional)
  • 100g fine beans, trimmed, large bias cut
  • 100g baby spinach leaves
  • 25g Rocket leaves
  • 25g chopped salted pistachio nuts (optional)

Herb Paste:

  • ½ pkt parsley
  • ½ pkt basil
  • pkt chopped dill
  • pkt chopped mint
  • 50 ml olive oil
  • 2.5 - 5 ml Moroccan spice rub
  • Juice and zest of ½ lemon
  • ½ garlic clove
  • 2.5 ml salt
  1. Place the quinoa and the vegetable stock into a saucepan and bring to the boil. Reduce the heat and allow to simmer for 15 minutes until the grains are cooked but al dente. Strain and set aside to cool.
  2. Blanch the asparagus and fine beans, refresh under iced water and set aside.
  3. To make the herb paste place all the ingredients in a food processor and blitz until smooth. Stir the herb paste into the quinoa and mix through thoroughly. Add the remaining ingredients to the quinoa, gently toss through and serve.

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