Not a breakfast recipe, I know, but this delicious salad whipped up with a few things lying around the cupboard, was so nice I had to share. The lime and chilli add a Thai-style zing to the dish while the pistachio adds nutty sweetness. This side salad is light but filling due to the addition of the quinoa. I served it up with turkey breast steaks I'd pre-marinaded with a jerk rub.

Ingredients:
One bag of watercress, rocket and spinach salad.
One lime
One red chilli
Two cloves of garlic
A handful of pistachio 
One vegetable stock cube
Two individual servings worth of quinoa
Almond oil

Method:
1) Put the quinoa on to boil at a medium temperature, while crumbling in the stock cube and adding a few pinches of salt.
2) Prep your veg by slicing the chilli and grating your garlic cloves. Grate the skin of the lime.
3) Juice your lime, remembering to roll it against the counter top beforehand to loosen the pulp and release the juices.
4) Put your salad into a large bowl and add a tablespoon of almond oil. Then add in your lime juice, chilli and garlic before tossing thoroughly. This is to spread your ingredients throughout the salad but also to infuse the oil with their flavours. 
4) Once your quinoa is cooked rinse with water and leave to cool to room temperature before adding to the salad and tossing through. 
4) Garnish with peeled pistachio nuts and grated lime.

To further infuse and intensify the flavours, if you have time, cover with cling film and leave to settle for an hour before your meal.

Bon appetite.





Not a breakfast recipe, I know, but this delicious salad whipped up with a few things lying around the cupboard, was so nice I had to share. The lime and chilli add a Thai-style zing to the dish while the pistachio adds nutty sweetness. This side salad is light but filling due to the addition of the quinoa. I served it up with turkey breast steaks I'd pre-marinaded with a jerk rub.

Ingredients:
One bag of watercress, rocket and spinach salad.
One lime
One red chilli
Two cloves of garlic
A handful of pistachio 
One vegetable stock cube
Two individual servings worth of quinoa
Almond oil

Method:
1) Put the quinoa on to boil at a medium temperature, while crumbling in the stock cube and adding a few pinches of salt.
2) Prep your veg by slicing the chilli and grating your garlic cloves. Grate the skin of the lime.
3) Juice your lime, remembering to roll it against the counter top beforehand to loosen the pulp and release the juices.
4) Put your salad into a large bowl and add a tablespoon of almond oil. Then add in your lime juice, chilli and garlic before tossing thoroughly. This is to spread your ingredients throughout the salad but also to infuse the oil with their flavours. 
4) Once your quinoa is cooked rinse with water and leave to cool to room temperature before adding to the salad and tossing through. 
4) Garnish with peeled pistachio nuts and grated lime.

To further infuse and intensify the flavours, if you have time, cover with cling film and leave to settle for an hour before your meal.

Bon appetite.



2 comments

  1. Hey girl! I love your blog, it's so yammy haha
    I nominated you for the Liebster Award, you can check out
    here to see what it's about!

    http://stylewithveni.blogspot.gr/2014/08/liebster-award.html

    Xoxo, Veni

    ReplyDelete
  2. Hey I just wanted to let you know I’ve nominated you for a Liebster Award!
    Click into my post right here to see what you gotta do!

    http://sadhbhers.blogspot.ie/2014/08/the-liebster-award.html

    Let me know if you do it, sorry if you have already done this award!

    Sadhbh

    ReplyDelete

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