Ingredients
Quinoa & Spring Vegetable Salad
- 100-200 g quinoa, Soaked (see tips section for comment on quantities)
- 200 g Vegetables (eg. Asparagus, Green Beans, Zucchini & Snowpeas)**, half asparagus & beans, cube zucchini
- 8 cherry tomatoes, halved
- 1/2 Avocado, chopped
- 1 Handful of baby rocket
- 5 sprigs Fresh herbs; eg. Basil & Mint
- Salt & pepper to taste
Kale Pesto**
- 4 stalks (Curly) kale
- 120 g Raw Cashew Nuts
- 1 tsp mustard
- 1 tbsp apple cidre vinegar
- 1 clove garlic (peeled) (i use a very small clove)
- 1 tsp himalayan or sea salt
- 120 g olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.add herbs to mixing bowl and chop 3 sec/speed 5. put aside
2. Without washing, fill mixing bowl with 900 ml water. Place soaked Quinoa in simmering basket* and place in mixing bowl. Divide the Spring vegetables on the Varoma trays and place in position. Steam 14 mns/Varoma/speed 4. (the vegetables will still be crunchy)
2. Place steamed vegetables in a serving bowl and let the quinoa cool down slightly in the simmering basket. Rinse mixing bowl.
3. Add all pesto ingredients, exept for the oil. Blend 5 sec/speed 8. Add half of the oil and blend another 5 sec/speed 8. Reduce speed of the blades to speed 4 and slowly add the remaining oil.
4. put 3/4 of the pesto in a jar and add your cooked quinoa and spring vegetables to the mixing bowl. 2-3 sec/
"Counter-clockwise operation" /speed2.5. (this is so you get all the pesto out of the bowl into your salad 
)5. Tos Quinoa, vegetables, Tomatoes , Avocado, rocket and fresh herbs in a serving bowl. Add extra salt and pepper to taste and top with extra Kale Pesto as desired.
Quinoa & Vegetable Salad and Kale Pesto
Tip
*Soak your Quinoa in simmering basket in your thermoserver
**Your Kale Pesto is great added to pasta, noodles and zucchini noodles or to marinate chicken and turkey; to stuff mushrooms, spread on a wrap, roll or cracker.
** For this recipe I used ½ bunch of asparagus, half a zucchini and a handful of beans; use your left over vegetables to put in a frittata, which in turn will be a healthy and quick dinner or lunch option.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great recipe- delicious!
Hi angclairm , i havent tried freezing it, but i dont think I would and the quinoa would stay nice (but you could give it a go with a small amount to try perhaps?). i would say 2-4 days in the fridge... the pesto on its own will last several weeks, especially if you top it with a small layer of olive oil when putting in the fridge.... enjoy
Hi there, just wondering if this salad can be made ahead of time and frozen for lunches throughout the week? alternatively, how long would it keep for in the fridge? thank you
This is really delicious! I felt like I was eating something wickedly creamy and bad for me, but in fact, it's packed full of goodness. Thanks for a great recipe. I'll be making this over and over.
PERFECT
Thankyou Leoine I will make it tonight, I am very excited to try
hi karen i have put the recipe up again.
happy cooking! leonie - PureVitalU
hi karen i have put the recipe up again.
happy cooking! leonie - PureVitalU
Hi...can anyone see the ingredients for the kale pesto? I'm really keen to make this asap. Thnx
Thankyou so much I thought I was going crazy