My Version of ‘Trigo Y Nueces ‘ from True South


Enjoy a Meatless Thursday with this Argentinian inspired recipe that I’ve worked on after a dining experience at one of my favourite restaurant named ‘True South’.

I’ve adapted this as a Gluten Free recipe using quinoa rather than cous cous with a few little tweaks for crunch.  I love the textures in this dish along with the combination of sweet, salty and sour flavours.  It is processed sugar and processed oil free.  It is definitely healthy and protein rich.

Let me know what you think, share your variations of improvements and any suggestions you may have in the comments section below.  Love to hear from you.

Recipe: ‘Trigo Y Nueces ‘ (GF, Vegan)

1. Chick Pea purée:


1 can of organic chick peas 1 clove of garlic a dash of apple cider vinegar or lemon juice Salt and pepper to taste. 1/2 cup Olive oil

Place all ingredients into a food processor to puree until creamy consistency.  Pour olive oil slowly into the blender as the ingredients are mixing.  Set aside.

2. The Crunchy Mix


1/2 cup almonds (or any nuts of your choice)
2 tbsp coconut palm sugar
1/2 cup chopped dried prunes (or any dried fruit if your choice)

Lightly toast all the ingredients in a frying pan on a stove top until almonds are lightly brown.

3. Preparing and Assembling

IMG_2048 IMG_2051


1 1/2 cups quinoa (cooked – same as rice using absorption method with equal parts of water and quinoa)
1 whole green or red chilli chopped (choose the type of chili that you can handle the level of spiciness)
Juice of 1 lemon
Salt and pepper to taste

Mix all the quinoa, lemon juice, salt and pepper together in a separate bowl. To assemble, smear a generous amount of chick pea purée on serving plate. Then top the purée with Quinoa salad. Sprinkle ‘The Crunchy Mix’ over the salad and garnish with chili. You can also add a handful of chopped mint or coriander to add more contrasting flavours. Serve and enjoy.


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