1 cup quinoa
Vegetable stock stirred into 2 cups of water
200g asparagus
200g fine beans, trimmed
200g baby spinach leaves
50g chopped salted pistachio nuts

20g parsley
20g basil
2 tbsp chopped dill
2 tsp chopped mint
90ml olive oil
1 tsp Moroccan nomu rub 
Juice and zest of 1 lemon
½ tsp garlic



Place the quinoa and the vegetable stock into a saucepan and bring to a boil. Reduce the heat and allow to simmer for 15 minutes until the grains are cooked but still al dente. Strain and set aside to cool.

Blanch the asparagus and fine beans, refresh under iced water, and set aside.

To make the herb paste place all the ingredients in a food processor and blitz until smooth. Stir the herb paste into the quinoa and mix through thoroughly. Add the remaining ingredients to the quinoa, gently toss through and serve.


Thank you to NOMU for this delicious recipe.