Name: Zesty basil and lemon quinoa salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Family
Ingredients: quinoa; 4x250 ml quinoa cooked and cooled; 2 garlic cloves, minced; lemon zest only; 125 ml lemon juice; 250 ml fresh basil chopped; 15 ml sumac; 15 ml honey or maple syrup; 30 ml olive oil extra virgin; salt and freshly ground black pepper; 125 ml whole almonds roasted, roughly chopped; tahini drizzle; 90 ml tahini paste; 1 garlic cloves, minced; 125 ml water; 60 ml lemon juice; 5 ml honey or maple syrup; salt and freshly ground black pepper; almonds roasted, sprinkle

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Ingredients (19)

	quinoa
4x250 ml	quinoa — cooked and cooled
2	garlic — cloves, minced
	lemon — zest only
125 ml	lemon juice
250 ml	fresh basil — chopped
15 ml	sumac
15 ml	honey — or maple syrup
30 ml	olive oil — extra virgin
	salt and freshly ground black pepper
125 ml	whole almonds — roasted, roughly chopped
	tahini drizzle
90 ml	tahini paste
1	garlic — cloves, minced
125 ml	water
60 ml	lemon juice
5 ml	honey — or maple syrup
	salt and freshly ground black pepper
	almonds — roasted, sprinkle

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Method:

1. Quinoa: Put the quinoa, minced garlic, lemon zest, lemon juice, basil, sumac, honey or maple syrup, and olive oil in a mixing bowl. Mix well to ensure all the wonderful flavours infuse into the quinoa. Taste, season with salt and pepper, add the almonds and set aside.

2. Tahini: drizzle In another bowl, mix the tahini, garlic, water, lemon juice and honey or maple syrup, then season with salt and pepper.

3. Plate up the salad, sprinkle the tahini drizzle over and top with the roasted almonds.