Healthy and flavour-filled recipe for Rainbow Nation Quinoa Salad with veggies and sundried tomatoes

Ingredients
500ml (2 cups) vegetable stock
salt
250ml (1 cup) quinoa
3 tbsp pine nuts
4 tsp olive oil
2 shallots, chopped
2 tsp crushed garlic
2 tsp lemon juice
handful of basil leaves, about 10g
4 tbsp mint leaves
100g fine green beans, topped and tailed
200g baby marrows, sliced diagonally
60g drained sundried tomatoes in oil

How to
Place the vegetable stock and a pinch of salt in a medium saucepan and bring to the boil. Add the quinoa then reduce the heat, cover and allow to simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is cooked. Set aside to cool.

Meanwhile, heat a dry frying pan over a medium heat. Toast the pine nuts for a few minutes until golden, then set aside to cool.

Use the same frying pan to heat 1 teaspoon of olive oil. Add the chopped shallots and sauté for 3 minutes. Pop the shallots in a food processor with the remaining olive oil, crushed garlic, lemon juice, basil and mint, and blitz to a paste.

Bring a small pot of salted water to the boil. Cut the green beans into thirds and boil for 6 minutes until tender. Drain and set aside.

Heat a griddle pan over a medium heat. Arrange the baby marrow slices in the pan and griddle for a few minutes on each side until tender.

Cut the sundried tomatoes into thin strips. Stir the herb paste through the cooled quinoa until well mixed. Stir the green beans, baby marrow and sundried tomatoes into the quinoa. Top with toasted pine nuts and serve.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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