Michelle's FreeFrom Quinoa & Cashew Salad
Dairy, wheat, gluten, corn, egg & nightshade free; can be nut free

This makes a nice accompaniment to a dish such as the chicken but is also good on its own.

3 tbsp olive oil
6-8 large spring onions (scallions)
2 tsp bruised coriander seeds
200g / 7oz quinoa grains
750ml / 25fl oz gluten-free vegetable stock
100g / 4oz fresh spinach leaves
100g / 4oz mangetout cut in halves or thirds
100g / 4oz broccoli, broken into small florets
75g / 3oz roast, salted cashew nuts
(you could used pumpkin seeds to make it nut free)
juice 1 lemon (optional)
sea salt and freshly ground black pepper

Heat the oil in a wide pan and add the spring onions and coriander seeds. Fry gently for 2-3 minutes then add the quinoa and stock.
Bring to the boil then lower the heat and simmer for 15 minutes.
Add the spinach, mange tout and broccoli and continue to cook for a further 10 minutes or until the quinoa is cooked. Add extra liquid if needed.
Add the cashew nuts and then season to taste (you should need very little salt) and add the lemon juice if you are using it.
Serve at room temperature.

Serves 6 - per portion
250cals - 9g protein
14g total fat - 2g sat / 8g mono / 2.5g poly
24g carbohydrate of which 5g sugar
2.5g fibre - 111mg sodium / O.28g salt
81mg calcium

Good Source of: Vitamin B6, C, iron, magnesium & zinc

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