This is adapted from a Deliciously Ella recipe. It’s nutty and creamy and really filling. Quinoa is a seed and is high in protein compared to grains 4.4g per 100 and rice is only 2.7g per 100. Another awesome alternative to potatoes, rice, bread and pasta.
Takes 25-30 minutes
For the quinoa
One whole cucumber
For the dressing
3 spoons almond butter – this uses about half a jar
3 tbs olive oil
Juice of half a lemon
A sprinkle of chilli flakes about half a teaspoon
Preheat the oven to 175°C.
First rinse the quinoa with cold water.
Now put the quinoa in a saucepan with 400ml of boiling water and a small sprinkle of salt. Allow it to boil for a minute then leave on a low heat and let it simmer for 10-15 minutes until all the water has been absorbed and the outside of the quinoa is going translucent. Once it’s cooked leave it for a few minutes to absorb the rest of the moisture otherwise it will go sticky.
While it’s cooking put the hazelnuts in a roasting tin and bake them for 5-10 minutes then cut them into chunks.
Slice the cucumber lengthways and then cut it into small pieces and roughly chop the rocket.
Put the almond butter in the serving bowl and add the olive oil. Blend them together with the back of a metal spoon to break up the almond butter. Add the juice of half a lemon and the chilli flakes. You can add a little warm water to loosen if required.
Put the quinoa in the serving bowl with all the other ingredients and mix until thoroughly combined with dressing.
Delicious as a side or main dish. Enjoy.