Quinoa Salad with a Cashew Basil Cream
Ingredients
- 1 x 250g pouch merchant gourmet red & white quinoa
- 30g sun-dried tomatoes
- 1 tsp of coconut oil/ olive oil
- 150g tenderstem broccoli
- generous handful of spinach
- 1 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp of garlic granules
- a pinch of pink himalayan salt
- juice of 1 lemon
Preparation
For the cashew basil cream: 150g olive oil, 30g fresh basil, 150g of cashews, 3 tbsp nutritional yeast, 1 glove of garlic, juice of 1 lemon, pinch of salt
To make the cashew basil cream, add all the ingredients to a high speed blender and whizz to a smooth consistency. The mixture should make enough for several servings, and therefore you will be able to store it in the fridge in an air tight container.
For the salad, heat a non-stick pan on medium heat. Add your tender-stem broccoli and about 1tbsp of water to the pan.
Add your spices and nutritional yeast, then cover the pan so that the broccoli can steam and cook.
As the broccoli begins to soften add the spinach and quinoa. Stir, and cover for another 5 minutes on a low heat.
Prepare your sun-dried tomatoes and lemon. When the spinach has wilted add the sun-dried tomatoes and lemon juice.
Stir the mixture and add in 1 large heaped tbsp of the the ‘Cashew Basil Cream’. Coat the entirety of the mixture with the cream and transfer to a plate or Tupperware.
