BABY POTATO, QUINOA, AND HERB SALAD

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Servings: 4

Ingredients

PESTO:
½ cup parsley
1 cup basil
½ cup parmesan cheese
¹⁄³ cup pine nuts, toasted
2 cloves of garlic, peeled
½ tsp white wine vinegar
1 tbsp lemon zest
½ cup NOMU Extra Virgin Olive Oil
NOMU Sea Salt and NOMU Black Pepper, to taste

500g baby potatoes
½ cup quinoa, cooked
Shavings of parmesan (optional)
Lemon zest

Directions

Wash and scrub the potatoes but do not peel. Place them in a pot of cold, salted water and bring to a boil. Gently simmer until the potatoes are cooked.

Cook the quinoa as per packaging instructions and set aside to cool.

To make the pesto, place the parsley, basil, parmesan, pine nuts, garlic, vinegar, and lemon zest into a blender. Add the NOMU Olive Oil in a steady stream and blend until smooth but not too fine. Season to taste.

While the potatoes are hot, cut them in half lengthways and place them in a mixing bowl. Add the pesto and toss it together to coat the potatoes while they are still warm so that they absorb all the delicious flavour from the pesto. Add the cooked quinoa and toss again.

Serve warm or at room temperature with shavings of parmesan, lemon zest, and a few sprigs of parsley.

TIP: We used a selection of waxy baby tomatoes. We suggest organic Nicola, baby red-skinned, and pink fir. If you don’t have red quinoa, plain quinoa is equally delicious.

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