Quinoa Salad with Green Veggies & Macadamia Nut 'Feta'
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Serves: 6-8
 
Ingredients
Salad:
  • 1 c Quinoa, soaked for 8-12 hours, rinsed well
  • 1.5 c Broccoli, cut into bite-sized pieces
  • 1.5 c Asparagus (8-10 spears), tough ends removed, cut into bite-sized pieces
  • 1 c Peas, freshly shucked or frozen
  • 4 Green Onions, thinly sliced
  • 1 garlic clove, minced
  • ¼ c fresh Mint, torn up
  • ½ c Parsley, roughly chopped
  • 3 Tbsp Extra Virgin Olive Oil
  • Lemon Juice
  • 2 Lemons Zested
  • Sea(weed) Salt to taste
Macadamia Feta:
  • ½ c Macadamia Nuts
  • Zest of half of a Lemon
  • 2 tsp Lemon Juice
  • 1 tsp Nutritional Yeast
  • ¼ tsp Sea(weed) Salt
  • 2 tsp Dried Oregano
  • Pinch of dried Garlic Powder
Instructions
For the Salad:
  1. Put the soaked/drained/rinsed quinoa in a pot and add enough water to not quite cover it.
  2. Add the garlic (or add the garlic later, with the herbs, if you want to keep it raw) and a pinch of salt and turn the pot on high.
  3. Once it starts to boil, put the lid on top and turn the heat off, leaving the pot on the burner, and leave for 10 minutes.
  4. Take the lid off and add the chopped broccoli and asparagus and put the lid back on and leave for ten more minutes.
  5. Take the lid off and pour the contents into into a big bowl and stir it all together.
  6. Stir in the peas (if using frozen, throw them in while still frozen).
  7. Add the herbs, green onions, olive oil, lemon zest and lemon juice.
  8. Season to taste with sea(weed) salt and top with mac feta (or leave as is!)
  9. Lasts for 4-5 days in your fridge, but the lemon juice will turn the greens a little bit brown. This doesn't look as pretty, but it's still good to eat.
For the Cheese:
  1. In a food processor, pulse all of the ingredients together until it becomes a chunky, crumbly mixture.
  2. Adjust seasoning with sea(weed) salt.
  3. This freezes pretty well, and lasts in your fridge, tightly covered for a couple of weeks (because the nuts aren't soaked).
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/main-course/quinoa-salad-with-green-veggies-macadamia-nut-feta/