A superfoods quinoa salad with avocado and toasted cashews. Take it next level by adding a creamy Green Goddess dressing, then whip up some quick pickles and you’ll have yourself a perfectly flavour-balanced meal. Serves 3 (two mains with some leftovers).
4cupsmixed greens and herbsmizuna, rocket, mint, dandelion greens
1avocadothick sliced
1large carrotpeeled and cut into matchsticks
¾cupcherry tomatoes
1spring onionsliced
½cupcashews
2teaspoonsolive oil
Quick Pickles:
½cupsavoy cabbageshredded
1small red onionsliced on a mandolin
2tablespoonsumeboshi vinegar
2tablespoonsbrown rice vinegar
Green Goddess Dressing:
2heaped tablespoonsraw cashews
2tablespoonsolive oil
2tablespoonswater
2pinchescoarse sea salt
Juice ofhalf a lemon
1handfulcoriander leaves
1clovegarlicpeeled
Instructions
Quick Pickles:
Start with the pickles as these take an hour to prep. Finely slice the red onion and cabbage on a mandolin, place on a plate, pour over the two vinegars, then cover with a flat plate and place a heavy weight (such as a mortar and pestle) over the top. Leave to pickle for one hour while you prep the rest of the meal, then drain off the liquid ready for use.
Green Goddess Dressing:
Combine all ingredients in a blender and whiz till smooth, set aside.
Quinoa Salad:
Pre-heat your oven to 180˚C (356˚F). Scatter cashews over a baking tray and bake till golden – don’t burn them! Next, halve the cherry tomatoes, place on a baking tray and drizzle with olive oil – cook till soft.
Wash all your greens and spin them completely dry in a salad spinner.
Rinse quinoa well, then add to a pot of boiling water/vegetable stock, cover and reduce to a simmer. Cook till the spirals have released, about 10-15 minutes. Drain well, and add to a large mixing bowl.
Add the dry greens and massage gently through the quinoa to combine. Add the cooked tomatoes, toasted cashews, avocado, carrot, spring onion and your quick pickles.
Add your dressing and gently fold through all the ingredients. Enjoy!