So this my sister Andi’s favourite salad. I’ve added a few things like quinoa and roasted parsnip as its a cold day but I think I like this version better.
- 1 cup quinoa
- 1.5 cups beans, blanched
- 1 x roasted red capsicum
- 2 x parsnips, roasted
- 1/2 bunch basil
- handful of kale or spinach
- 1/4 cup of cashew nuts
- 3 tbsp olive oil
- salt n pepper
- 1/2 cup goats feta or Danish feta
Preheat oven to 180 deg. Slice the capsicum and parsnips into strips and roast for 15 – 20 minutes in the oven on 180 degrees, until cooked. Let the quinoa boil in 2 cups of water for a few minutes then turn it down to low until all water is absorbed, which takes approximately 15 – 20 minutes. Blanch the beans for a few minutes in some boiling water, then run under cold water.
Then throw it all together; quinoa first, then beans, parsnip, red capsicum or however you want to do it.
Thermomix instructions for pesto dressing:
Add all ingredients and mix for 5 seconds on speed 6.5. Alternatively use a food processor and blend until the consistency you want. Or chop and bash your heart out with all the ingredients in a mortar and pestle or on a large chopping board.
Spoon the pesto over the rest of the salad. I usually only use half of it and then save the rest for something else like a pizza, pasta or through rice. The pesto will keep in the fridge for at least a few days.