Cashew and Sesame Quinoa

Delicious salad with quinoa and vegetables.

This is unbelievably tasty and contains ample protein from the quinoa. The raw vegetables also substantially increase the vitamin and antioxidant levels.

Serves 2

140g (5oz) quinoa
400ml (14fl oz) water
1 tsp Marigold reduced-salt vegetable bouillon powder
3–4 tbsp fresh or frozen petits pois
2 tbsp cashew nuts
2 tsp sesame oil
1 tbsp tamari or soy sauce
2 tsp lemon juice
1 large carrot, julienned (finely sliced lengthways)
6 spring onions, finely sliced
ground black pepper

  1. Add the quinoa, water and vegetable bouillon powder to a pan and bring to the boil. Cover and simmer for about 13 minutes, or until all the water has been absorbed and the quinoa grains are soft and fluffy.
  2. Add the peas and stir through then remove from the heat (they will cook or soften slightly in the residual warmth).
  3. Combine with all other ingredients, tossing thoroughly to mix all the flavours. You could also add in red pepper.

GL per serving: 6 Variations: omit the cashew nuts if you have an allergy to them – the quinoa provides complete protein on its own.

Cook’s Notes

Allergy suitability: gluten, wheat, dairy free (use tamari instead of soy if you cannot eat wheat).

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