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Quinoa & Spring Vegetable Salad with Kale Pesto



3 portion(s)

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

Recipe's preparation

    Quinoa & Vegetable Salad and Kale Pesto
  1. 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 tmrc_emoticons.) )

    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.



*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.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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