Wild Herby Pine Nut Quinoa with Horseradish Tahini
Ok, you are probably aware by now – we are soooo into using herbs in the spring time. It is such a fresh, bursting-with-vitality and widely available way to get all the nutrients you need for the new season.
Coriander and parsley, in particular, are widely known to cleanse heavy metals from our bodies, regulate hormone function and replenish us with essential minerals (such as calcium, magnesium, and iron) after winter.
This recipe is a perfect mid-week meal – quick and easy to prepare (providing that you got your herbs in advance because you will need loads!)
- 1 1/2 cups quinoa (we get British grown from here)
- 550 – 750ml of water
- 2 stems of fresh thyme
- 1 TBLS of coconut oil (optional)
- 1 shallot
- 1-2 bunches of coriander
- 1 bunch of curly parsley
- 1 bunch of flat leaf parsley
- 1 bunch of fresh chives
- 5-6 stalks of fresh mint (more if you like mint!)
- a handful of fresh nettle leaves (optional)
- a handful of fresh wild garlic leaves (optional)
- juice of 1 lemon
- 2 TBLS extra virgin olive oil
- salt to taste
- 1 cup of pine nuts
- 3 TBLS raw tahini
- 1 TBLS organic/raw horseradish (if you can get fresh then use 1/2 TBLS of grated)
- juice of 1/4 lemon
- 1/2 tsp of salt
- 1 TBLS of olive oil
- 1 clove of garlic or 3-5 fresh leaves of wild garlic
- 1 – 2 TBLS water
- 1 tsp dulse flakes (optional)
- freshly cracked black pepper
Start by cooking the quinoa, you can either measure out 1 ½ – 2 cups water for every cup of dry quinoa or you can freestyle it like we do and add enough cold water to cover the quinoa with about two fingers of water on top.
Preheat your pan, add quinoa, water, and fresh stems of thyme, bring to boil, reduce the heat, cover and simmer for 10-15 minutes or until quinoa is fully cooked and fluffy. When the quinoa is cooked mix in 1 TBLS of coconut oil (optional) and set aside.
In the meantime, finely chop your shallot (we love using a ceramic knife for this). Add to a big salad bowl. Then finely chop the herbs (make sure to pluck the leaves off and discard the stalks before chopping as stalks can be a bit woody). Use as many different herbs as you like. When using nettles be sure to use gloves (once in the lemon juice and oil, nettles will stop stinging).
Combine the herbs with the shallot, juice of one lemon, olive oil, and 1 level tsp of salt in your salad bowl. Mix well with a big wooden spoon to make sure the herbs are starting to ‘wilt’ and the flavours are released. Then add a cup of pine nuts to the salad and mix well.
To make a dressing whizz all ingredients in a blender with water till you reach a creamy and smooth consistency. Sprinkle with dulse flakes and black pepper.
Finally, add your cooked and cooled quinoa to the herb mix and stir well. Serve with the tahini, extra lemon slices and garnished with more herbs.