Quinoa and smashed herb salad

A healthy, tasty salad bursting with flavour and goodness.

Recipe from: 20 August 2010
Preparation time: 5 mins
Cooking time: 20 mins


  • 100
  • 100
    couscous or bulgar wheat
  • 1
    tin of lentils, chickpeas or butterbeans, drained and washed
  • 50
    baby spinach, washed and shredded
  • 50
    raw nuts (pistachio or almonds), dry roasted
  • 1
    small onion, thinly sliced
  • 3
    spring onions, thinly sliced
  • dash
    ground cumin
  • Salt and pepper to taste
  • Lime or lemon juice to taste
  • Freshly chopped chilli to taste
  • Herb dressing:
  • 60
    soft green herbs
  • 2
    chopped mint, dill or tarragon
  • 90
    olive oil
Servings: Change Serving


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.

for more of Forage's recipes click here.



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Tip of the day

Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.

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