A healthy dinner or lunch salad that is bursting at the seams with all that is good and green. I’ve used the soothing and anti-inflammatory spice turmeric along with cumin and garlic to flavour.
1 cup quinoa (see my tips on how to cook)
2 cups of vegetable stock (or just water)
1 & 1/2 cup of steamed broccoli florets
1/2 cup of cashew nuts
2 zucchini, sliced lengthwise and finely chopped
1/2 cup shelled edamame beans (could also use peas)
1 spring onion, finely chopped
1 large handful basil, finely chopped
3 tablespoons olive oil
juice and zest of 1 lemon
1 & 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 large garlic clove - finely chopped
To serve: sliced avocado, chilli flakes (optional), additional basil
Preheat oven to 160˚C
Place the quinoa and stock into a saucepan and bring to the boil. Place a lid on top slightly ajar and reduce to a simmer for approximately 15 minutes until cooked. Set aside with the lid on to cool for five minutes.
Place the cashew nuts in a small ovenproof dish and dry roast for 12 – 15 minutes until lightly golden. Combine all the remaining ingredients with the quinoa. Season generously with sea salt and cracked black pepper. Top with cashew nuts and avocado (if using) just prior to serving.