The Citizen (Gauteng)

SAVE

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METHOD

1. Place quinoa and 2¼ cups of vegetable broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; (about 15 minutes). Set aside and let cool. 2. In a large bowl, combine red onion, quinoa, pesto, parsley, and basil until well combined. Grill or char lemons on the grill or in a pan. 3. Serve salad on a pla er, add Peppadew Whole Piquante Peppers with cream cheese. 4. Serve salad with lemons; squeeze lemons and drizzle olive oil and yogurt over just before serving.

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