Almond Butter Quinoa
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A quick and tasty dish great for lunch, dinner or as a side. Recipe from the Every Day cookbook from Deliciously Ella.
You’ll need a saucepan, baking tray, jug.
Serves 1
Ingredients (when in italics available from the van)
60g quinoa (42p)
juice of 1/2 lemon
salt
handful of hazelnuts (approx 72p)
1/2 small cucumber
big handful of rocket
For the dressing
2 tablespoons almond butter
2 tablespoons olive oil (approx 13p)
juice half lemon
1 dried chilli (approx 4p)
Total cost from Incredible Bulk approx £1.31
Method
Preheat oven to 220 C.
Place quinoa in saucepan with 250ml boiling water, lemon juice and salt to taste. Let it boil for a min and then reduce heat, place lid on pan and simmer for 10-15 mins.
Meanwhile put hazelnuts in oven on baking tray for 10 mins - make sure they don’t burn.
Slice the cucumber lengthways into quarters and then into thin slices.
For the dressing mix the almond butter, olive oil and lemon juice in jug and crunch and flake dried chilli, mix altogether adding 2 tablespoons of water and salt to taste.
Once quinoa cooked, place in bowl with hazelnuts, cucumber and rocket and pour over dressing and mix well.
Zero Waste Tips
Make your own zero waste nut butter.
Buy unpackaged cucumbers and rocket locally, or grow your own! Can also substitute for other seasonally available veg such as chard, spinach and courgette.
If you don’t have quinoa available use other grains - works well with bulgar wheat and buckwheat.