Our lemon and herb quinoa pouch provides a refreshing lemony flavour combined with a fragrant herby aroma. We've designed it in mind to pair perfectly with fish dishes, or even this hearty vegetarian recipe with potatoes, peas and asparagus.
To start begin roasting the baby potatoes in the oven at 190oC for approximately 15-20 minutes or until they are cooked. Place the asparagus under a hot grill for approximately 2-4 minutes, turning half way through and being careful not to burn them.
Squeeze the lemon and herb flavoured ready-to-eat quinoa pouch to separate the grains. Tear a small opening at the top to let out the steam and heat on full power in the microwave according to the instructions. Leave to stand for one minute to cool.
Meanwhile, dry toast the pine nuts in a hot pan and place the peas into boiling water for a couple of minutes to warm and then drain.
Add the quinoa pouch to a large bowl and break up the grains gently with a fork, before mixing in the pine nuts, peas and rocket leaves. Serve on plates and top with the baby potatoes and asparagus, adding a pinch of salt and pepper to season. If you like lemon, feel free to add a little extra squeeze over the dish to finish.
The British Quinoa Company Ltd