Clover Quinoa Salad with Creamy Coriander and Lime Dressing
 

Recipe by: Tiffany Kate-Lyn Matthews
Serves: 2
Preparation time: 10-15 minutes
Cooking time: 15 minutes
 
INGREDIENTS
2 Tbsp olive oil
2 cloves garlic, chopped
3 cups quinoa, cooked according to packet instructions
½ cup fresh parsley, chopped
2 cups baby spinach
salt and pepper
 
for the dressing:
1/2 cup Clover Double Cream Plain Yoghurt
2 Tbsp of lime zest & juice
½ cup fresh coriander
1 green chilli, deseeded & sliced
salt & pepper, to taste
 
To serve:
3 baby marrows, julienned
1 cup sugar snap peas, trimmed
1 avocado, cut into wedges
11 Tbsp sunflower seeds
1 Tbsp pumpkin seeds
 
METHOD
Heat olive oil in a large non-stick pan, add garlic and cook until fragrant. Add cooked quinoa, parsley and spinach to the pan. Allow this to cook until the quinoa is heated through and spinach has wilted. Season to taste with salt and pepper.
 
For the dressing, add all ingredients into a blender and blend until smooth.
 
To assemble the salad, divide the quinoa and spinach mixture between two bowls, top with julienned baby marrows, sugar snap peas and avocado. Finish the salad with sunflower and pumpkin seeds.

Serve dressing on the side and dollop over a generous amount of Clover Double Cream Plain Yoghurt on top.

Cook along with Chef Jay, Pali and Simon: