Name: Quinoa and smashed herb salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 100 g quinoa; 100 g couscous or bulgar wheat; 1 lentils tinned; 50 g spinach shredded; 50 g almonds or pistachios, dry roasted; 1 onion small, thinly sliced; 3 spring onions sliced; dash cumin ground; salt and freshly ground black pepper to taste; lime or lemon, juice only; fresh chillies chopped; 60 g fresh herbs; 2 Tbs fresh mint dill or tarragon, chopped; 90 ml fresh chillies 573

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Ingredients (14)

100 g	quinoa
100 g	couscous — or bulgar wheat
1	lentils — tinned
50 g	spinach — shredded
50 g	almonds — or pistachios, dry roasted
1	onion — small, thinly sliced
3	spring onions — sliced
dash	cumin — ground
	salt and freshly ground black pepper — to taste
	lime — or lemon, juice only
	fresh chillies — chopped

Herb dressing:

60 g	fresh herbs
2 Tbs	fresh mint — dill or tarragon, chopped
90 ml	fresh chillies — 573

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Method:

Prepare the grains individually as
per packet instruction but instead of water use good quality vegetable stock.
When done but still hot, stir in the spinach so that it can wilt just a bit.
Cover.
On a medium heat fry the sliced onion in a small teaspoon of olive oil and cumin for about 10 minutes or more until golden and soft.
For the dressing: In a food processor or in a pestle & mortar pulse the
herbs together.
Mix the grains with the tinned beans.
Season to taste with lemon juice, salt
and black pepper.
Top with the spring onions, fried onions, nuts and smashed
herb dressing.
To serve as a warm dish – cover with tinfoil and leave in a
medium hot oven for about 15 min or until serving.
Or serve immediately as a
salad at room temperature with some roasted baby vegetables.

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