QUINOA & ASPARAGUS SALAD

HERB PESTO

20 g fresh parsley

20 g fresh basil

20 g fresh rocket or coriander

10 ml (2 t) chopped mint

80 ml (1/4 c) olive oil

Juice and zest of 1 lemon

½ tsp chopped fresh garlic

SALAD

250 ml (1 c) quinoa, rinsed

500 ml (2 c) strong Carmien green honeybush & mint rooibos tea (4 bags)

250 ml (1 c) Carmien green rooibos with fennel (2 bags)

200 g young asparagus

200 g fine beans, trimmed

200 g baby spinach leaves

125 ml (1/2 c) crumbled feta

125 ml (1/2 c) pomegranate seeds

50 g chopped salted pistachio nuts or black sesame seeds

PESTO

1. Place all the ingredients in a food processor and blitz until smooth.

SALAD

1. Rinse the quinoa several times in cold water, then drain (otherwise it tends to be bitter).

2. Bring the tea to the boil and add the quinoa. Reduce the heat and cook for about 15 minutes till all the liquid is absorbed. The cooked quinoa should be soft but not mushy. Transfer to a salad bowl and fluff.

3. Blanch the asparagus and fine beans, refresh under iced water and set aside.

4. Stir the herb pesto into the quinoa and mix through thoroughly. Add the remaining ingredients to the quinoa, gently toss through and cool till ready to serve.

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