GREEN VEGETABLE SALAD WITH NUTS & SEEDS

BY Ceres Organics

gluten-free   

Ready in 30 minutes | Serves 2-3


Ingredients

SALAD

1 cup Organic Quinoa, White

2 zucchini (spirlized or sliced)

2 cups edamame (shelled)

juice of 1 lemon

¼ cup Organic RAW Whole Almonds (roughly chopped, toasted)

basil (to garnish)

Organic Black Sesame Seeds (to garnish)

ALMOND PESTO

2 cups fresh basil (tightly packed)

½ cup Organic RAW Whole Almonds (roughly chopped and toasted)

1 clove garlic

½ cup Organic Sundried Tomatoes in Extra Virgin Olive Oil

juice of 1 lemon

¼ cup Organic Olive Oil, Extra Virgin Cold-Pressed

salt and pepper, to taste

Method

FIRST, HOW TO COOK QUINOA

Using a fine mesh strainer, rinse your quinoa well under cold water, while gently rubbing the seeds together with your fingers to help remove the saponins.

Add quinoa to a pot with 1½ cups of water and bring to a boil. Reduce heat to a simmer and cook for 10–15 minutes with the lid on, until you see the ‘tail’ appears. Remove lid and rest until all the liquid is absorbed.

Leave to cool for 5–10 minutes. Fluff up quinoa lightly with a fork.

Add all pesto ingredients to a food processor or high speed blender and process until smooth. Season to taste with salt and pepper.

In a large bowl, combine the cooked quinoa, edamame and zucchini, and stir through your pesto. Squeeze over the lemon juice and top with toasted almonds and black sesame seeds.