Although no one knew how to pronounce it a few years ago quinoa is now a pantry staple for many. This South American seed is a great vegetarian protein, containing all nine essential amino acids it is great for vegetarians and vegans, as well as meat eaters to mix up protein sources. Combined here with fresh herbs, nuts and edamame it's a very easy meal to whip up and have by itself or as a collection of salads.
Free from gluten, dairy and Vegan.
Total Time 15 Minutes.
- 2 cups uncooked quinoa
- 4 shallots- diced
- ¼ teaspoon cumin
- 5 spring onions- finely chopped.
- 2 cups cooked and podded edamame beans
- Salt & pepper
- 1 small bunch mint
- 1 small bunch coriander
- 1 small bunch dill
- 1 cup pine nuts
- 1 tablespoon extra virgin olive oil
- Start by rinsing your quinoa and cook at low heat in a covered saucepan for roughly 12minutes (make sure you reserve the cooking water).
- Meanwhile- wiz your herbs, olive oil and pine nuts in a blender until a smooth mix has been achieved.
- Heat a drizzle of olive oil (or coconut oil) in a separate pan and cook the diced shallots in the cumin and a pinch of salt and pepper until soft and tender.
- Once your quinoa is cooked stir through your edamame beans and herby mix (if it’s a little dry- add some of your reserved cooking water) finish with a spring of herbs or toasted pine nuts.