Serves
6
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.
Recipe Category
Occasion
Products in this recipe
You will need
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.
