Delicious warm or cold, prepared in advance – great for a quick meal or lunch on the run, this meal serves two people!

 

Ingredients Quantity
Quinoa 150g
Coriander 1 bunch
Basil 1 handful
Dill 1 handful
Raisins 1 tbsp / 13g
Grapes 10 grapes
Spinach 2 Handfuls
Cherry tomatoes 14
Tinned salmon 1 tin; 213g, drained
Fresh coriander, chopped ½ bunch
Sesame seeds 2 tbsp
Biona Organic Pesto, Green with pine kernels 2 tbsp
Soya yoghurt 200mls
Freshly ground black pepper & salt To taste
Lemon juice or Lemon infused olive oil To drizzle

 

Method

 

  • Rinse the quinoa thoroughly in cold water.
  • Add quinoa to 400mls of boiling water, stir and cover with a lid, heating on low heat simmering for 20 minutes until most of the water has been absorbed.
  • Remove from the heat, drain off excess water and let stand for 10 minutes.
  • When ready, separate the grains with a fork.
  • Add spinach to quinoa and cover to allow spinach to wilt.
  • Chop tomatoes and grapes in half, combine with flaked salmon, raisins and add the sesame seeds.
  • Place the pesto in the yoghurt and stir well, add black pepper to taste.
  • After 10 minutes standing, test the quinoa to ensure the grains are firm but without crunch. Now add in the coriander, basil and dill.
  • You can serve the quinoa with the pesto/yoghurt mixture separately or combine.
  • Drizzle with lemon or lemon infused olive oil.

 

Variations

 

  • 2 tbsp plain pouring yoghurt per person
  • Toast the sesame seeds to have a different flavour
  • Instead of sesame seeds use pine nuts
  • Make your own pesto – recipe below