1 bunch Coriander
1 handful Basil
1 Handful Dill
1 tbsp / 13g Raisins
2 Handfuls Spinach
14 Cherry tomatoes
1 tin; 213g, drained Tinned salmon
½ bunch or more if required Fresh coriander, chopped
2 tbsp Sesame Seeds
2 tbsp Biona Organic Pesto, Green with pine kernels (or red)
200ml Soya yoghurt
Freshly ground black pepper & salt
Lemon juice or Lemon infused olive oil To drizzle
Step 1: Rinse the quinoa thoroughly in cold water.
Step 2: 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.
Step 3: Remove from the heat, drain off excess water and let stand for 10 minutes.
Step 4: When ready, separate the grains with a fork.
Step 5: Add spinach to quinoa and cover to allow spinach to wilt.
Step 6: Chop tomatoes and grapes in half, combine with flaked salmon, raisins and add the sesame seeds.
Step 7: Place the pesto in the yoghurt and stir well, add black pepper to taste.
Step 8: After 10 minutes standing, test the quinoa to ensure the grains are firm but without crunch. Now add in the coriander, basil and dill.
Step 9: You can serve the quinoa with the pesto/yoghurt mixture separately or combine.
Step 10: Drizzle with lemon or lemon infused olive oil.
To make the home-made pesto :
2 handfuls of fresh herbs (basil, parsley, coriander leaves)
Large pinch of salt
4 tablespoons infused garlic oil
Handful of pine nuts
90g finely grated Parmigiano Reggiano
Step 1: Place the herbs in a blender and add the salt and garlic oil.
Step 2: Crush the nuts in a pestle and mortar and add to the blender.
Step 3: Grate the cheese and add this to the blender and mix.
Step 4: Do not over blend the mix.