Ingredients
Scale
Dressing
- 3 tbsp freshly squeezed lime juice
- zest of 1 lime
- 6 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp fish sauce
- small knob fresh ginger, finely chopped
- pinch of dried chilli flakes
- 1 clove garlic, finely chopped
- 1 heaped tsp chilli jam
- 2 tbsp fresh coriander, roughly chopped
- 2 tbsp fresh mint, roughly chopped
- 2 tbsp dried mint
Salad
- 180g white, black & red quinoa seed mix cooked according to packet instructions and left to cool to room temperature.
- 10 cavelo nero leaves, roughly chopped & steamed lightly
- 5 large rainbow swiss chard leaves, roughly chopped & steamed lightly
- 4 asparagus spears, sliced and lightly steamed
- 100g full-fat feta cheese
- fresh pea shoots to garnish
- salt
Instructions
- Place all the dressing ingredients in a blender or Nutribullet and process until well combined. Pour into a container and set aside. This makes extra which can be kept for up to 1 week and used as a marinade or dressing for other meals.
- Combine the cooked quinoa, cavelo nero, swiss chard and asparagus in a large bowl. Pour over half the dressing and stir through. Season to taste. Crumble the feta over. Garnish with pea shoots and an extra drizzle of dressing.
- Prep Time: 10
- Cook Time: 15