Author Notes
This was one of those happy accidents that just happened out of leftovers from the fridge, it was so good that I made its agin the next day and is now a go to lunch. Its super quick to make, tastes great and is sure to keep you going till dinner. Plus its easily halved or doubled etc. —The All Natural Cure
Ingredients
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1 1/2 cups
cooked quinoa
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1/2 cup
leftover roasted veggies (squash and sweet potato work well)
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1/4 cup
almonds
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1/4 cup
cashews
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1
small red onion
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1 pinch
cayenne
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1/2
lime (juice of)
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large handfuls
spinach
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large handfuls
rocket
Directions
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Lightly roast your nuts and pumpkin seeds with a little salt and pepper.
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Finely chop your onion and add to a pan with a little coconut oil and the spices, cooking over a medium heat until translucent.
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Finely chop the parsley and stir into the pan along with the lime juice.
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Remove from the heat and leave to sit a minute whilst you roughly chop the roasted nuts and pumpkin seeds.
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Stir in the chopped nuts and hemp seeds, stirring well to distribute evenly.
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Roughly chop the spinach and rocket and mix through the quinoa, before serving onto plates with another little squeeze of lime.
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