1 cup quinoa
1 tbsp (15ml) NOMU Vegetable STOCK stirred into 2 cups water
200g asparagus
200g fine beans, trimmed
200g baby spinach leaves
50g chopped salted pistachio nuts
HERB PASTE:
20g parsley
20g basil
2 tbsp chopped dill
2 tsp chopped mint
90ml NOMU Extra Virgin Olive Oil
1 tsp NOMU Moroccan Rub
Juice and zest of 1 lemon
½ tsp minced garlic
Place the quinoa and prepare Vegetable STOCK into a saucepan and bring to a boil. Reduce the heat and allow to simmer for 15 minutes until the grains are cooked but still al dente. Strain and set aside to cool.
Blanch the asparagus and fine beans, refresh under iced water, and set aside.
To make the herb paste, place all the ingredients in a food processor and blitz until smooth. Stir the herb paste into the quinoa and mix through thoroughly. Add the blanched veg, spinach and pistachios, gently toss through and serve.
1 cup quinoa
1 tbsp (15ml) NOMU Vegetable STOCK stirred into 2 cups water
200g asparagus
200g fine beans, trimmed
200g baby spinach leaves
50g chopped salted pistachio nuts
HERB PASTE:
20g parsley
20g basil
2 tbsp chopped dill
2 tsp chopped mint
90ml NOMU Extra Virgin Olive Oil
1 tsp NOMU Moroccan Rub
Juice and zest of 1 lemon
½ tsp minced garlic
Place the quinoa and prepare Vegetable STOCK into a saucepan and bring to a boil. Reduce the heat and allow to simmer for 15 minutes until the grains are cooked but still al dente. Strain and set aside to cool.
Blanch the asparagus and fine beans, refresh under iced water, and set aside.
To make the herb paste, place all the ingredients in a food processor and blitz until smooth. Stir the herb paste into the quinoa and mix through thoroughly. Add the blanched veg, spinach and pistachios, gently toss through and serve.
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