You Will Need:

Main Dish

1 cup (250 ml) quinoa grains (we used the tri-colour one)
2 cups (500 ml) water
2 t (10 ml) Ina Paarman’s Vegetable Stock Powder
½ cup (125 ml) Ina Paarman’s Creamy Herb Dressing
1 bunch spring onions, finely sliced
1 bag baby spinach
¼ cup (60 ml) slivered almonds, lightly toasted

Method:

Cook the quinoa in the water and Vegetable Stock Powder for 15 minutes.

Allow to stand, covered with a lid, to cool.

Mix together cooked quinoa, Herb Dressing and sliced spring onions.

Line a platter with baby spinach and top with quinoa mixture.

Toast almonds lightly in a dry pan, sprinkle over salad, just before serving.

Variation

Use green lentils in place of Quinoa.

Quinoa Salad

Quinoa is a spinach relative, pronounced ‘keen-wah’, it is sometimes called a ‘supergrain’ because it contains eight essential amino acids. The tiny seeds expand to four times their size during cooking and turn out light and fluffy.

You Will Need:

Main Dish

1 cup (250 ml) quinoa grains (we used the tri-colour one)
2 cups (500 ml) water
2 t (10 ml) Ina Paarman’s Vegetable Stock Powder
½ cup (125 ml) Ina Paarman’s Creamy Herb Dressing
1 bunch spring onions, finely sliced
1 bag baby spinach
¼ cup (60 ml) slivered almonds, lightly toasted

Method:

Cook the quinoa in the water and Vegetable Stock Powder for 15 minutes.

Allow to stand, covered with a lid, to cool.

Mix together cooked quinoa, Herb Dressing and sliced spring onions.

Line a platter with baby spinach and top with quinoa mixture.

Toast almonds lightly in a dry pan, sprinkle over salad, just before serving.

Variation

Use green lentils in place of Quinoa.

Quinoa Salad

You Will Need:

Method:

Variation

Quinoa Salad

You Will Need:

Method:

Variation

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