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Coriander cashew pesto quinoa salad recipe

This vegan, gluten-free salad from Thoroughly Nourished Life is sure to liven up your weeknight.

This salad is the perfect trick to have up your sleeve for weekday healthy eating. Gluten-free, vegan, and packed with good-for-your-body ingredients, this salad will have you sprinting over the finish line all week long. We’ve got quinoa, chickpeas, vibrant veggies and plenty of greens too all topped with a flavoursome coriander and cashew pesto.

Serves: 4

Ingredients

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  • For the pesto
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    What to do

  • 1. Spread cashews on a baking tray and bake at 180C (350F) for 10 minutes. Cool completely before making pesto.

  • 2. Place quinoa in fine mesh sieve and rinse thoroughly. Place in a medium saucepan with vegetable stock and warm over a medium-high heat. Bring quinoa to a boil. Once boiling, place a lid on the saucepan and turn heat to low. Simmer for 15 minutes then place quinoa into a large bowl to cool.

  • 3. While quinoa is cooking make pesto. Place all ingredients into a high speed blender or food processor and blitz until smooth.

  • 4. Rinse chickpeas and add to quinoa. Dice capsicum and cucumber into large chunks and add to bowl. Gently tear butter lettuce into large pieces and add to bowl.

  • 5. Add pesto to bowl and toss salad thoroughly until pesto is well incorporated.

  • 6. Serve.

  • Discover more of Amy’s delicious recipes at thoroughlynourishedlife.com

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