Summer Quinoa Salad with a Cashew Basil Cream

A healthy, plant-based lunch to enjoy at home or take with you to work. Suitable for dairy-free, gluten-free and vegans.

Serves 2 | Time Required: 25 Minutes

INGREDIENTS

Quinoa Salad: 
1 x 250g pouch Merchant Gourmet Red & White Quinoa
30g Red Grape Tomatoes
1 tsp of Sasha's Farms Organic Virgin Coconut Oil
150g Asparagus
Generous handful of Baby Spinach
1 tbsp nutritional yeast
1 tsp smoked paprika
1 tsp of garlic granules
A pinch of pink himalayan salt
Juice of 1 lemon

Basil Cream:

150g Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
30g fresh basil
150g of cashews
3 tbsp nutritional yeast
1 glove of garlic
juice of 1 lemon
pinch of salt

METHOD

  1. To make the Cashew Basil Cream, add all the ingredients to a high speed blender and whizz to a smooth consistency. The mixture should make enough for several servings, and therefore you will be able to store it in the fridge in an air tight container.
  2. For the salad, heat a non-stick pan on medium heat. Add your asparagus and about 1tbsp of water to the pan.
  3. Add your spices and nutritional yeast, then cover the pan so that the asparagus can steam and cook.
  4. As the asparagus begins to soften add the spinach and quinoa. Stir, and cover for another 5 minutes on a low heat.
  5. Prepare your tomatoes and lemon. When the spinach has wilted add the  tomatoes and lemon juice.
  6. Stir the mixture and add in 1 large heaped tbsp of the the ‘Cashew Basil Cream’. Coat the entirety of the mixture with the cream and transfer to a plate or Tupperware.

 

Recipe and Image Credit: Merchant Gourmet

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