top of page
logo-design.png

Warm Pecan and Sesame Quinoa

Prep Time:

10 Minutes

Cook Time:

15 Minutes

Serves:

Serves 4

Level:

Beginner

About the Recipe

The smell of the pecan nuts toasting along with the sesame seeds makes for a very inviting light lunch.

Ingredients

  • ¾ cup three-colour quinoa

  • 1½ cups water

  • 2 tbsp toasted pecan nuts

  • Sprinkle of sesame seeds

  • 3–4 tbsp fresh or frozen petit pois

  • 1 large carrot, grated

  • 2 tbsp sesame oil

  • 1 tbsp tamari

  • 1 tbsp freshly squeezed lemon juice

  • 1 handful finely chopped coriander or parsley

  • Freshly ground black pepper

Preparation

Step 1


Put the quinoa and water in a saucepan and bring to the boil. Cover and simmer for about 15 minutes, or until all the water has been absorbed and the quinoa grains are soft and fluffy.


Step 2


While the quinoa is cooking, toast the pecan nuts and sesame seeds in a pan on a low–medium heat for 5 minutes until they go a little darker in colour. They will toast in their own oil. Set aside.


Step 3


Add the peas to the quinoa and stir through, then remove from the heat. They will cook or soften slightly in the residual warmth. Add the grated carrot.


Step 4


Combine the sesame oil, tamari, lemon juice and pepper in a screw-topped jar and mix thoroughly. Pour the dressing over the quinoa salad and stir. Stir in the fresh herbs. Sprinkle with the toasted pecans and sesame seeds to finish. Serve hot or cold.


A high-protein, low glycaemic load recipe. The complex carbohydrate of quinoa is absorbed slowly into the bloodstream. The healthy fats from sesame oil, nuts and seeds are anti-inflammatory and provide a fuller-for-longer feel. For a hint of sweetness, stir in pomegranate seeds. For extra protein, add feta or avocado.

bottom of page