Creamy Warm Quinoa Salad

Time: 30 minutes
Serves: 1

50 g white quinoa
50 g green peas fresh or defrosted
100 g baby carrots
A handful baby spinach
50 g raw macadamia soaked
1/4 tsp turmeric
1 tbsp lemon juice
1 garlic clove minced
2 springs green onion thinly sliced
1/2 red bell pepper thinly sliced
Water to thin
Chili pepper to serve
Salt and pepper to serve

1. Cook your quinoa according to package instructions. Make fluffy with a fork, set aside.
2. Place green peas in a non-stick pan. Add 1/4 cup water, cook on medium heat until absorbs all water content. Then transfer in your quinoa. Toss together. Set aside.
3. Place your carrots in the pan, cover with water, cook until absorb all water and they are tender. Check with a fork. Once done, add to your bowl. Then transfer quinoa and pea in the bowl.
4. Strain and dry your soaked macadamia. Place in the Blendtec Twister jar. Add little bit water to cover them. Sprinkle turmeric and salt, add lemon juice and garlic. Blend together until smooth. Add more water if you need in order to achieve the consistency.
5. Pour the sauce over the veggies and quinoa. Add some spinach leaves. Toss together to coat everything with the sauce.
6. Add some chili, red bell pepper, green onions. Adjust the salt and pepper. Enjoy!