Chimichurri Quinoa Salad

By KeyIngredient

Ingredients

• 1 cup dry quinoa
• 2 cups low sodium vegetable stock
• 1/2 head of oak leaf lettuce (or 4 cups of your favourite greens)
• 400 gram can butter beans, drained and rinsed well
• 1/2 cup chopped roasted capsicum
• 2 tablespoons pumpkin seeds
• 1 medium avocado
• 1/3 cup crumbed feta
• For the chimichurri dressing
• 1/3 cup fresh basil leaves
• 1/3 cup fresh coriander leaves
• 1/3 cup fresh Italian parsley
• 1/4 cup chopped chives
• 1/4 cup lime juice (about 2 limes)
• 2 cloves garlic, roughly diced
• 1 tablespoon olive oil (or use oil from roasted capsicums)

Details

Servings 3
Adapted from thoroughlynourishedlife.com

Preparation

Step 1

1.Rinse quinoa thoroughly and place in a medium saucepan with vegetable stock. Bring to a boil, then cover with the saucepan lid and reduce heat to a simmer. Cook for 15 minutes then remove from the heat and let the quinoa stand, covered, for 5 minutes before fluffing with a fork. Cool to room temperature before proceeding with the recipe.
2.While the quinoa is cooling, prepare the dressing. Place basil, coriander, parsley, chives, lime juice, garlic, and olive oil into the bowl of a small food processor. Process until everything is finely chopped and then pulse until pureed.
3.To assemble the salad place cooled quinoa, lettuce, butter beans, roasted capsicum, pumpkin seeds and dressing into a large bowl. Pour chimichurri dressing over the top and then toss gently but thoroughly until everything is well mixed and coated in dressing.
4.Thinly slice the avocado and place on top of the salad. Crumble feta over salad and serve.

thoroughlynourishedlife.com