Green Goddess Quinoa Salad

This green goddess quinoa salad is an effortless dish that is healthy & filled with lots of flavour! Perfect for a family dinner table or weekly lunches. Not to mention it only takes 30 mins!

Serves 4-6

Effort: Easy

Prep: 10 mins

Cook: 20 mins

Gluten free

Ingredients

• 1/3 cup flaked almonds, toasted

• 1 cup quinoa, rinsed and drained

• 2 cups water or vegetable stock

• 250g green beans, trimmed and chopped into 1 inch pieces

• 1 bunch of broccolini, ends trimmed and diced into 1 cm pieces

• 1 tbsp olive oil

• 1 tbsp sumac spice

• 1/3 cup chopped fresh dill

• 1/3 cup chopped fresh chives

• Zest of 1 lemon

• 1/2 cup garlic vinaigrette - Ganmain Garlic

  To serve

• Extra dill fronds and toasted almonds

• Optional - top with crumbled feta

Instructions

• Preheat the oven to 200c/ 180c fan. Line a baking sheet with parchment and scatter the flaked almonds over the surface. Slide the baking sheet into the oven while it's preheating to toast the nuts for about 5 minutes, or until lightly golden. Set them aside to cool.

• In a small saucepan, combine the quinoa, water, and a pinch of salt. Cover the saucepan with a lid and place it over medium high heat. Bring the quinoa to a boil and then lower the heat to a simmer. Cook until the quinoa has absorbed all of the water and the little curly tails are sticking out, about 13-15 minutes. Once cooked, remove the quinoa from the heat and let it cool in the saucepan for a couple minutes.

• Transfer the cooled toasted almonds from the baking sheet to a small bowl.

• Place the diced green beans and broccolini on the baking sheet. Toss the vegetables with olive oil, sumac spice, salt and pepper. Once everything is evenly coated, spread the vegetables out in a single layer. Slide the baking sheet into the oven and roast for 10 minutes, or until the vegetables are bright green and slightly softened. Remove the baking sheet from the oven and allow the vegetables to cool.

• Transfer the cooked quinoa to a large bowl and toss with 3 tbsp of the garlic vinaigrette. Then, add the roasted green beans and broccoli, chopped dill, chopped chives, lemon zest and the rest of the vinaigrette to the bowl.

• Sprinkle everything with a big pinch of salt and lots of fresh black pepper. Toss the quinoa salad together.

• Serve it up with the extra almond flakes & dill fronds.

Hints & tips

Easy swaps - No flaked almonds to hand. Replace with silvered almonds OR make it nut free and use toasted seeds, pumpkin or sunflower would work.

Swap the quinoa for cooked brown rice instead. Its nutty flavour will work just as well in this salad.

Extras - Add a little creaminess to your salad with crumbled feta or goats cheese. About 100g would be great.

Serving suggestion - This salad is great for a special lunch or the family dinner table. Serve along side roast chicken, glazed ham or a BBQ. Otherwise make ahead of time and use for week day lunches.

Storage - Store in the fridge for 4-5 days. Not suitable for freezing.