Ingredients
200 g quinoa, rinsed
500 ml vegetable stock
6 spring onions
100 g roasted unsalted cashew nuts
3 tbsp olive oil
1 ½ tbsp lemon juice
1 large avocado or a good handful of raisins
500 ml vegetable stock
6 spring onions
100 g roasted unsalted cashew nuts
3 tbsp olive oil
1 ½ tbsp lemon juice
1 large avocado or a good handful of raisins
Method
- Put the quinoa and stock in a saucepan. Bring to the boil, then reduce the heat and simmer until all the liquid has been absorbed (approx 20 minutes).
- Spread the quinoa out on a plate to cool, then transfer to a bowl.
- Stir in the onions, cashews, oil and lemon juice and season to taste. Stir in the raisins if using.
- Chill until needed. If using avocado, slice the avocado just before serving and lay over the top of the salad.
