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Quinoa, pea, sesame and shiso salad


  • Author: Samantha Gowing

Ingredients

Units Scale

                                                     

1 cup white quinoa, wellrinsed and drained
1.5 cup water
50 grams fresh green peas, shelled and cooked
50 grams macadamia nuts
, lightly crushed
50 grams activated pepitas
1 tablespoon mint, finely shredded
1 teaspoon grated ginger
100 grams assorted sprouts – mung, snowpea or sunflower
1 teaspoon black sesame seeds

Dressing
I cup Brookfarm macadamia oil
1 lemon, juice and zest
1 tablespoon apple cider vinegar

Garnish
1 teaspoon gomasio – recipe below
2 tablespoons shiso leaves, torn
1 punnet micro herbs, leaves snipped


Instructions

  1. Place quinoa in a saucepan and cover with 1 cup of water.  Bring to the boil, reduce heat and simmer gently without the lid until nearly all of the liquid has been absorbed.
  2. Cover pot with a folded tea towel and then place lid so as to absorb remaining liquid and the quinoa has started to split from the husk and become slightly translucent. Fluff it with a fork.
  3. Combine sprouts, peas, mint, macadamias, pepitas, lightly crushed, ginger, black sesame seeds through the cooked quinoa.
  4. Dressing
 – whisk ingredients together and fold through the quinoa.
  5. Garnish – with gomasio, torn shiso leaves and micro herbs and serve.

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