Ingredients (serves 4)
250g quinoa
500ml boiling water of veg stock
1 tsp cumin
100g spinach leaves
Half red onion (finely chopped)
3 spring onions (finely sliced)
1 green chilli (finely sliced)
50g pumpkin seeds
Pinch of salt
For the dressing:
25g mint
25g basil
3 tbsp tahini
Juice of 1 lime
80ml olive oil
Salt and pepper
Instructions
Rinse and drain the quinoa and place into a pan with the boiling water/stock. Add a pinch of salt and bring to the boil, then turn down and simmer with the lid on for approx. 12 minutes, or until all the liquid has been absorbed.
In a frying pan dry roast the cumin for 1 minute, then add with the spinach to the freshly cooked quinoa. Stir until the spinach starts to wilt.
Add the onions, chilli and pumpkin seeds to the mix and stir.
Add all the dressing ingredients to a blender and blitz.
Mix everything together and serve.
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