Nooched Nuts, Asparagus and Quinoa Salad
Serves: 4 people
Prep: 15 min
Salads don’t have to be boring. There are so many wonderful flavours and textures in this one, you’ll be making it again and again.
Recipe tip: You can use different nuts to nooch if you prefer. Also, we have not made a dressing as such due to the flavour delivered by the quinoa and the nuts. However, if you prefer a stronger coating you can include a French dressing in the salad.
What you’ll need:
For the Nooched Nuts
100g cashew nuts
2 tbsp Engevita nutritional yeast
Salt and black pepper, to taste
For the Salad
100g baby spinach leaves
400g asparagus spears, blanched
250g quinoa or quinoa and bulgar mix, boiled with a teaspoon of our vegetable bouillon and cooled
A handful of fresh chopped mint
A drizzle of olive oil to serve
How to do it:
Heat the oven to 200C. Sprinkle the nooch, olive oil and seasoning over the cashew nuts and roast for 10 – 15 minutes until golden brown and smelling delicious.
Meanwhile boil your quinoa with a teaspoon of our vegetable bouillon, and set aside to cool.
Divide the spinach leaves and mint between 4 plates, add the quinoa and sprinkle with the chopped mint. Top with the nooched nuts and the blanched asparagus then a small drizzle of olive oil (or a French dressing if you prefer).
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