Fresh tasting, summer treat that can be a main or side dish.
Good Things Growingredients
- 2 tbspfresh mint
- 2 tbspfresh dill,
chopped
- 1 cup(s)fresh cilantro,
chopped
- 1/3 cup(s)flat leaf parsley,
chopped
- 1/4 tspground cumin
- 1/4 tspsalt
- 1 tbspolive oil
- 1 smallonion,
thinly sliced
- 2 cup(s)vegetable stock
- 6 tbspolive oil
- 1/2 cup(s)pistachio nuts,
toasted and coarsely chopped
- 1 cup(s)quinoa
- 1 clove(s)garlic,
finely chopped
- 1 pinch(es)red pepper flakes
- 1 1/4 cup(s)baby arugula
Instructions
- Rinse and drain the quinoa. Place in a saucepan with the water or stock, adding a pinch of salt if you like, and bring to a boil. Reduce heat to a low simmer, cover and cook for about 15 minutes.
- Meanwhile, heat a large pan over medium heat and fry the onions in the oil until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.
- To make the herb paste, place all the ingredients in a food processor and blitz until smooth.
- Add the herb paste to the quinoa and mix everything together well with a fork to fluff it up. Add the cooked onion, the pistachios, garlic, red pepper flakes, and arugula and gently mix. Serve at room temperature.
