Serves 1 hungry soul
Ingredients:
1/2 cup uncooked quinoa
1/3 cup fresh flat leaf parsley, roughly chopped
1 lemon, juiced
1 tomato, diced
1 cucumber (full lebanese cucumber, just under half of a continental), diced
2 shallots (green onions), finely chopped
2 cups spinach, chopped
salt & pepper to taste
1 cup vegetable stock
Rinse your quinoa really well. Combine quinoa with vegetable stock in a saucepan, bring to the boil, cover and reduce to low, simmer for about 15 minutes (the stock should have been absorbed and the quinoa fluffy with tails out:)) Once cooked, mix in lemon juice and parsley. Now you can either place this is the fridge to cool/store until you want to use it or if you want it warm, mix in tomatoes, cucumber, shallots and your salt and pepper. Steam your spinach quickly then mix through the salad. You can add more lemon juice at this point if you like. Enjoy!