GREEN GODDESS QUINOA SALAD WITH CASHEW NUTS
Gareth Stewart
![](https://www.cuisine.co.nz/wp-content/uploads/2020/10/Cuisine-Magazine-Gareth-Stewart-Recipe-Green-Goddess-Quinoa-Salad-with-Cashew-Nuts.jpg)
tags:quinoa salad, cashew nuts
Serves
4 - 6Preparation
10 minsCook
20 minsIngredients
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 | |
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 |
Instructions
1. | FOR THE GREEN GODDESS DRESSING |
2. | 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). |
3. | FOR THE GREENS & QUINOA SALAD |
4. | Heat oven to 190°C. |
5. | Put the cashews on a small tray and roast for 8 minutes or until nicely golden. Set aside to cool. |
6. | Boil a kettle and fill a medium pot with water, add salt and set on a high heat to boil. |
7. | Remove the ends off the broccolini and split down the middle. |
8. | Remove the ends from the green beans and chop into quarters. |
9. | Blanch the broccolini and green beans first for 1 minute then add the peas and edamame beans and continue cooking for 1 minute more. |
10. | 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. |
11. | Add the white and red quinoa to the reserved boiling water. |
12. | Turn the heat to medium so it is just simmering and cook for 10 minutes until the quinoa is barely splitting. |
13. | Strain and cool the quinoa in iced water. |
14. | Strain and dry on a paper towel and set aside. |
15. | Put the quinoa into a large mixing bowl with all the greens, the chopped herbs and nuts. |
16. | Mix gently and season with extra virgin olive oil, salt and lemon juice to taste. |
17. | Spoon the Green Goddess dressing into a serving dish and use the back of a spoon to spread. |
18. | Place the dressed salad on top. |
Recipes and food styling Gareth Stewart/ Photography Tony Nyberg
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