Summer Quinoa Salad with Cashew Basil Cream

A vibrant plant-based salad packed with  Red & White Quinoa, tenderstem broccoli, spinach and sun-dried tomatoes, finished with a rich cashew basil cream. Fresh, colourful and satisfying, it's perfect for lunches at home or on the go.

25 minutes Serves 2 Beginner
Summer Quinoa Salad with Cashew Basil Cream
Ingredients
  • 1 pouch Merchant Gourmet Red & White Quinoa
  • 30g sun-dried tomatoes
  • 1 tsp coconut oil or olive oil
  • 150g tenderstem broccoli
  • Generous handful spinach
  • 1 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • Pinch pink Himalayan salt
  • Cashew Basil Cream
  • 150g cashews
  • 30g fresh basil
  • 150ml olive oil
  • 3 tbsp nutritional yeast
  • 1 garlic clove
  • Juice of 1 lemon
  • Pinch salt

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Red & White Quinoa
Red & White Quinoa
250G
  1. Add the cashews, basil, olive oil, nutritional yeast, garlic, lemon juice and salt to a high-speed blender.
  2. Blend until completely smooth and creamy. Transfer to an airtight container if not using immediately.
  3. Heat the coconut oil or olive oil in a non-stick frying pan over a medium heat.
  4. Add the tenderstem broccoli and 1 tablespoon of water.
  5. Stir through the nutritional yeast, smoked paprika, garlic granules and salt.
  6. Cover and allow the broccoli to steam until beginning to soften.
  7. Add the spinach and Merchant Gourmet Red & White Quinoa.
  8. Stir well, cover again and cook on a low heat for 5 minutes.
  9. Add the Merchant Gourmet Sun-Dried Tomatoes and lemon juice.
  10. Stir through 1 large heaped tablespoon of the cashew basil cream until everything is evenly coated.
  11. Transfer to serving bowls and serve warm or chilled.

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