Quinoa with Roasted Olives, Cashew Nuts and Oranges

Photo provided by Sadiq Food Photography (Click here)

Here's a incredibly healthy and hearty salad that'll keep you sustained throughout the day. Very tasty and fully satisfying which is quite tricky to achieve when it comes to a vegan lunch.

250g quinoa
150g black pitted olives
1 long red chilli
2 cloves garlic
2 bay leaves
100ml extra virgin olive oil
100g cashew nuts
1/2 teaspoon tumeric
Sea salt
2 oranges
1 small bunch basil
70g rocket

Method:
Place a large pot of salted water on to the boil. Thinly slice the red chilli and garlic and lay out on oven tray with olives, bay leaves and half the olive oil, place in oven set at 180ºC for 20 minutes. In a separate oven tray lay out cashew nuts, drizzle over remaining olive oil and season with tumric and salt, place in oven with olives and cook until golden in colour.
Once the water is boiling add quinoa and cook for about 7-10 minutes until tripled in size, drain and cool under cold running water.
Slice the top and bottom off the orange and using a small paring knife run the blade round the orange removing the skin and pith, then slice the segment out of the oranges. Pick the leaves off basil and roughly chop, and in a large bowl add the quinoa and mix in the basil, oranges, olives and cashews until evenly combined. Serve with washed rocket leaves.