Zesty Rocket, Walnut & Quinoa Salad

Serves: 4

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Ingredients

• 1 cup quinoa

• 2 cups water

• 100g rocket

• 3 spring onions, chopped

• 1 bell pepper, finely chopped

• 8 cherry tomatoes, chopped

• 3 button mushrooms, finely chopped

• 1 cucumber, chopped

• Small bunch of parsley, finely chopped

• Handful of olives, sliced

• Handful of walnuts, finely crushed

Dressing

• Extra virgin olive oil

• Juice of key limes

• Salt and black pepper

• Cayenne pepper (optional)

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Method

1. Rinse the quinoa thoroughly, then add to a saucepan with 2 cups ofwater.

2. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed and the quinoais fluffy. Allow to cool completely before adding to the salad.

3. In a large bowl, combine the rocket, spring onions, bell pepper, cherry tomatoes, mushrooms, cucumber, parsley, and olives.

4. Add the cooled quinoa and gently toss everything together.

5. Drizzle with extra virgin olive oil and fresh key lime juice. Season with salt, black pepper, and optional cayenne pepper to taste.

6. Finish with a generous sprinkle of crushed walnuts over the top.

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Plant-Powered Quinoa Sushi Plate

Serves: 4

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Ingredients

For the Sushi Rolls

• 1 cup quinoa

• 2 cups water

• Nori sheets

• 1 bell pepper, julienne sliced

• 1 cucumber, julienne sliced

• Handful of jalapeño peppers

• Handful of sauerkraut

Spiced Hummus

• Hummus

• Extra virgin olive oil

• Paprika

• Sumac

Bean & Tomato Side Salad

• 1 can chickpeas

• 1 can kidney beans

• 10 cherry tomatoes, halved

• Handful of sun-dried tomatoes

• 1 long green pepper, thinly sliced

• Extra virgin olive oil

• Salt and black pepper

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Method

Prepare the Quinoa

1. Rinse the quinoa thoroughly  ,then add to a saucepan with 2 cups of water.

2. Bring to a boil, reduce heat, cover, and simmer until the quinoa is light and fluffy.

3. Allow the quinoa to cool completely before assembling the sushi rolls.

Assemble the Sushi Rolls

1. Lay a sheet of nori flat on a sushi mat or clean surface.

2. Spread a layer of cooled quinoa across the nori, leaving a small border around the edges.

3. Add strips of bell pepper, cucumber, jalapeños, and sauerkraut.

4. Roll tightly into sushi rolls, sealing the edge with a little water if needed.

5. Slice into bite-sized rounds using a sharp knife.

Prepare the Hummus

1. Spoon hummus into a serving bowl.

2. Drizzle with extra virgin olive oil and finish with paprika and sumac over the top.

Make the Side Salad

1. In a large bowl, combine the chickpeas, kidney beans, cherry tomatoes, sun-dried tomatoes, and sliced green pepper.

2. Drizzle with extra virgin olive oil and season with salt and black pepper.

3. Toss gently until evenly coated.

Serving

Serve the quinoa sushi rolls alongside the spiced hummus and fresh bean salad.