Quinoa, turnip & pennyroyal
Servings Prep Time
6doses 30min
Cook Time
20min
Servings Prep Time
6doses 30min
Cook Time
20min
Ingredients
  • 1/2cup white quinoa
  • 1 cup water
  • 1/2cup raw cashews
  • 1 turnip
  • 1handful fresh three-corned Leekyou can substitute it by 1 clove of garlic
  • 1handful fresh pennyroyal
  • 3tbsp extra virgin olive oil
  • pinch sea salt
  • shoyu to taste
Instructions
  1. Put the turnip to roast in a pre-heated oven at 180ºC. After 30 minutes remove it from the oven.
  2. Wash the quinoa, rubbing it vigorously in your hands, until it starts to release a foam and the water turns darker. Pour the washing water away and place it to cook with 1 cup of water. When it starts to boil, put the fire in minimum, add salt, and let it cook for 20 minutes.
  3. In a frying pan, place the cashews and toast it on medium heat for about 3 minutes, stirring constantly, or until it becomes slightly darker.
  4. Once toasted, break the cashews in smaller pieces and set aside.
  5. Chop the three-corned leek and the pennyroyal and mix it with olive oil in a plate.
  6. Whenever turnip is ready, peel it and chop it into 1cm cubes. Finally add it to the olive oil&herbs.
  7. Then add the cooked quinoa and the roasted cashews. Wrap it well and add 1 to 2 tablespoons of shoyu.
  8. Once you’ve got here, you can sit, relax and chew this salad very well! 😉 Bon Apetit! 🙂
Recipe Notes

If you don’t consume this salad right after prepare it, I advisre you to keep it in the fridge since turnip can sour easily.