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Lime Quinoa Salad with Chimichurri
Lime quinoa salad with fresh spring greens and homemade chimichurri.
- Yields: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
Ingredients
For the Quinoa Salad
1 C (250 ml) quinoa, rinsed
2 C (500 ml) vegetable stock
1 Tbsp (15 ml) coconut oil
1 lime, juice and zest freshly grated
¼ tsp (1.25 ml) salt
¼ tsp (1.25 ml) freshly ground black pepper
280 g Quorn Vegan Savoury Pieces
2 Tbsp (30 ml) olive oil
8 snap peas, sliced in half lengthways
80 g fresh peas, cooked
2 baby marrow, julienned
2 avocados, cubed
1 small yellow pepper, chopped
1 spring onion, finely sliced
2 Tbsp (30 ml) fresh coriander
50 g pumpkin seeds
juice of 1 lime
For the Chimichurri
1 C (250 ml) fresh coriander
½ C (125 ml) fresh parsley
¼ C (60 ml) fresh oregano
2 garlic cloves, crushed
¼ C (60 ml) red wine vinegar
2/3 C (160 ml) olive oil
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
Method
To Make the Quinoa
Place the quinoa and stock into a saucepan over high heat and bring to a boil. Once boiling, reduce the heat to low and cover the saucepan. Cook for about 15 minutes, or until all of the liquid has been absorbed. Stir in the coconut oil, lime juice, zest, salt and pepper. Allow to cool.
Fry the Quorn Vegan Savoury Pieces in the olive oil until golden brown and add to the quinoa along with the rest of the ingredients. Adjust the seasoning.
To Make the Chimichurri
Combine the coriander, parsley, oregano and garlic in a food processor and pulse until finely chopped. Add the vinegar and while the motor is running, pour the olive oil in in a steady stream and mix until just combined. Stir in the salt and pepper – adjust the seasoning if necessary.
Serve with the quinoa salad.
