Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Green pea and spinach quinoa with wasabi cream
Serves 4 Starters and mains
Ingredients
- 150g quinoa
- 3tbsp coconut oil
- 3 shallots, sliced
- 1 celery stalk, sliced
- 1litre vegetable broth
- 500g green peas
- 300g spinach, roughly chopped
- 1⁄2tbsp fresh ginger, crushed
- 1 garlic clove, finely chopped
- handful of mint leaves
- handful of basil leaves
- 1tbsp extra virgin olive oil
For the wasabi cream
- 150g crème fraîche
- 1⁄2tbsp wasabi
- 2tbsp extra virgin olive oil
- 1tsp honey or agave syrup
- 1tsp lemon juice
Method
Cook the quinoa according to the packet instructions. Set aside.
Mix the ingredients for the wasabi cream, then cover and keep in the fridge until serving.
Melt the coconut oil in a saucepan over a medium–low heat. Add the sliced shallots and celery. Season lightly with salt and pepper then toss and stir for 5 minutes, until the shallots have become transparent.
Pour in the vegetable broth and bring to the boil. Add the peas, spinach, ginger, garlic and cooked quinoa and simmer for 2 minutes. Remove from the heat before adding the mint, basil and olive oil.
Blend to a smooth consistency or leave some texture if you prefer. Taste and adjust the seasoning, pour into bowls and top with the wasabi cream.
Advertisement