Ingredients
- 1 x 250g pouch Merchant Gourmet Red & White Quinoa
- 30g Merchant Gourmet Sun-Dried Tomatoes
- 1 tsp of coconut oil/ olive oil
- 150g tenderstem broccoli
- Generous handful of spinach
- 1 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp of garlic granules
- A pinch of pink himalayan salt
- Juice of 1 lemon
- 150g olive oil
- 30g fresh basil
- 150g of cashews
- 3 tbsp nutritional yeast
- 1 glove of garlic
- Juice of 1 lemon
- A pinch of salt
FOR THE CASHEW BASIL CREAM
Instructions
- To make the cashew basil cream, add all the ingredients to a high speed blender and whizz to a smooth consistency. The mixture should make enough for several servings, and therefore you will be able to store it in the fridge in an air tight container.
- For the salad, heat a non-stick pan on medium heat. Add your tender-stem broccoli and about 1tbsp of water to the pan.
- Add your spices and nutritional yeast, then cover the pan so that the broccoli can steam and cook.
- As the broccoli begins to soften add the spinach and quinoa. Stir, and cover for another 5 minutes on a low heat.
- Prepare your sun-dried tomatoes and lemon. When the spinach has wilted add the sun-dried tomatoes and lemon juice.
- Stir the mixture and add in 1 large heaped tbsp of the the ‘Cashew Basil Cream’. Coat the entirety of the mixture with the cream and transfer to a plate or Tupperware.
Good to know!
Double up on the ingredients to get ahead on meal prep for the week ahead.
