Serves 4, Prep: 20 minutes
1 1/2 cups McKenzie’s Red Quinoa
3 cups water
1 tsp salt
1/2 cup cherry tomatoes, halved
1 cup McKenzie’s White Beans, prepared and drained
1/2 cup walnuts, toasted & roughly chopped
2 cups fresh baby spinach leaves
1 tbs fresh basil, chopped
1 tbs fresh coriander, chopped
1 tbs fresh parsley, chopped
1/4 cup fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 clove fresh garlic, crushed
1/4 cup olive oil
- In a pot over a medium heat, add the quinoa, water & salt. Combine and bring to the boil. Reduce heat, cover & allow to gently simmer for about 10-15 minutes, until quinoa is tender.
- Remove from heat, uncover and allow to sit for 10 minutes before fluffing with a fork. Set aside.
- Combine all dressing ingredients in a small bowl and whisk until completely combined & set aside.
- In a large bowl, add cherry tomatoes, white beans, walnuts, baby spinach and fresh herbs. Add the warm quinoa and lightly toss. Pour the dressing over the warm pilaf. Season to taste with salt and pepper.