Quinoa, turnip & pennyroyal salad
I decided to label this recipe as a snack because it is super fresh for Spring / Summer and I believe we should start to change our mind as seeing snacks as a piece of fruit or a sandwich … Why not a salad? Here is a good tip! 🙂
For those who do not know, quinoa is a very nutritious cereal, with an excellent supply of protein. Apart from being rich in properties it is quick to prepare making it a great choice for those days when you have less time to prepare a meal! 😉
| Prep Time | 30 min |
| Cook Time | 20 min |
| Servings |
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Ingredients
- 1/2 cup white quinoa
- 1 cup water
- 1/2 cup raw cashews
- 1 turnip
- 1 handful fresh three-corned Leek you can substitute it by 1 clove of garlic
- 1 handful fresh pennyroyal
- 3 tbsp extra virgin olive oil
- pinch sea salt
- shoyu to taste
Ingredients
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Instructions
- Put the turnip to roast in a pre-heated oven at 180ºC. After 30 minutes remove it from the oven.
- Wash the quinoa, rubbing it vigorously in your hands, until it starts to release a foam and the water turns darker. Pour the washing water away and place it to cook with 1 cup of water. When it starts to boil, put the fire in minimum, add salt, and let it cook for 20 minutes.
- In a frying pan, place the cashews and toast it on medium heat for about 3 minutes, stirring constantly, or until it becomes slightly darker.
- Once toasted, break the cashews in smaller pieces and set aside.
- Chop the three-corned leek and the pennyroyal and mix it with olive oil in a plate.
- Whenever turnip is ready, peel it and chop it into 1cm cubes. Finally add it to the olive oil&herbs.
- Then add the cooked quinoa and the roasted cashews. Wrap it well and add 1 to 2 tablespoons of shoyu.
- Once you've got here, you can sit, relax and chew this salad very well! 😉 Bon Apetit! 🙂
Recipe Notes
If you don't consume this salad right after prepare it, I advisre you to keep it in the fridge since turnip can sour easily.
