GREEN GODDESS QUINOA SALAD WITH CASHEW NUTS

SERVES 4-6 / PREPARATION 10 MINUTES / COOKING 20 MINUTES

GREEN GODDESS DRESSING

50g cashew nuts

½ cup flat-leaved parsley

½ cup coriander, leaves only

3-4 drops green Tabasco sauce

½ teaspoon salt

juice of ½ lemon

1 clove garlic

40ml water

Put all the ingredients into a blender and blend until smooth (but not for too long as it will make the dressing lose its vibrant colour).

GREENS AND QUINOA SALAD

30g cashew nuts

120g broccolini

120g green beans

50g baby peas

50g edamame beans

50g white quinoa

50g red quinoa

½ cup flat-leaved parsley, picked and chopped

½ cup mint, picked and chopped

extra virgin olive oil

lemon juice

Heat oven to 190℃. Put the cashews on a small tray and roast for 8 minutes or until nicely golden. Set aside to cool.

Boil a kettle and fill a medium pot with water, add salt and set on a high heat to boil. Remove the ends off the broccolini and split down the middle. Remove the ends from the green beans and chop into quarters. Blanch the broccolini and green beans first for 1 minute then add the peas and edamame beans and continue cooking for 1 minute more. Remove the veges with a slotted spoon (reserve the water to cook the quinoa) and cool in iced water for 1 minute, then drain and pat dry.

Add the white and red quinoa to the reserved boiling water. Turn the heat to medium so it is just simmering and cook for 10 minutes until the quinoa is barely splitting. Strain and cool the quinoa in iced water. Strain and dry on a paper towel and set aside.

Put the quinoa into a large mixing bowl with all the greens, the chopped herbs and nuts. Mix gently and season with extra virgin olive oil, salt and lemon juice to taste. Spoon the Green Goddess dressing into a serving dish and use the back of a spoon to spread. Place the dressed salad on top.