SPICY LIME, QUINOA PISTACHIO SALAD

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.

SPICY LIME, QUINOA PISTACHIO SALAD

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.