Quinoa walnut and plum salad with ACV dressing
INGREDIENTS
1 Tablespoon of Impresso's apple cider vinegar
½ cup quinoa cooked according to package directions
Minced garlic
250g chopped green beans - blanched
1 tablespoon of finely chopped fresh dill. Or 1 tablespoon fresh finely chopped parsley
Salt to taste
½ teaspoon of black pepper
1 teaspoon of Impresso's American yellow mustard sauce
1 tablespoon on honey
50g of cheese as per your choice - cut into small cubes
4 pitted Cubed unpeeled plums
Crushed walnuts
1 cup vegetable broth
STEPS
1
Cook the quinoa in the vegetable broth until fluffy
2
In a pan put the olive oil, low heat, add in minced garlic, salt, black pepper & green beans, stir well on low heat for 5 minutes. Set aside once cooked and fragrant
3
In a large bowl add Impresso's Apple cider vinegar, plum cubes, walnuts and cubed cheese mix well
4
Add cooked quinoa, honey & Impresso's American yellow mustard sauce
5
Mix well and top it up with dill / parsley. Refrigerate for 10 minutes
6
Serve cold as a side or an appetizer!
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