Serves 2 Preparation: 30 minutes (or 50 minutes if soaking quinoa)
Other Salads:
 Rainbow Salad
 Lemony grilled asparagus with toasted almonds
 Semi-Raw Noodle Salad with Sweet Soy-Lime Dressing
 Rocket & Artichoke Salad
 Roast Vegetable Salad
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Basil-Infused Quinoa with Pinenuts
This is a protein-packed wonderful summer dish - serve as a salad side accompaniment or on it's own. The basil mixed through with the warm quinoa imparts fresh herb aromas and this dish is sure to be a crowd-pleaser!
Ingredients
- 1 x cup red quinoa
- 1/2 cup pine nuts or cahsews
- 1 x tbsp olive oil or flaxseed oil
- 1 x large handful of fresh basil, roughly chopped
- Pinch of sea salt
Directions
- Ideally rinse and soak quinoa for about 20 minute
- Strain and combine quinoa with 2 x cups of water and the sea salt and bring to boil in saucepan
- Reduce heat, cover, simmer for 20 minutes
- While quinoa cooking, heat pine nuts (or cashews) in small fry-pan (no oil), over medium heat. Toast nuts until they just start to turn golden (roughly 6 minutes). Toss pan to prevent burning!
- Once toasted transfer to a bowl to cool
- When quinoa is cooked transfer to a serving bowl and stir in the pine nut
- Add the olive oil (or flaxseed oil), basil and stir to combine.
- Serve with a sprig of basil for garnish!
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