This herby quinoa dish is lovely at any time of year, but particularly good in the summer. I like it with poached wild salmon and green vegetables, but it would be equally great with chicken or as part of a vegetarian meal.
Quinoa is higher in protein than other carbohydrate sources, as it’s technically as seed rather than a grain. It’s also a source of minerals such as manganese, magnesium and zinc. Herbs not only add flavour but a whole array of nutrients, including vitamins C and K.
a generous handful of mint
a generous handful of parsley
1 large spring onion (or half a small red onion)
1 tbsp pumpkin seeds
2-3 tbsp extra virgin olive oil
juice of half a lemon
sea salt to taste
- Rinse the quinoa in a sieve, then place in a saucepan with twice the volume of water. Cook for the length of time stated on the pack (usually 10-15 minutes), until the grains have expanded and the little ‘tail’ has separated a bit from each grain.
- Once cooked, put the quinoa on a plate to cool.
- While the quinoa is cooking, finely chop the herbs and the onion.
- Mix the herbs and onion into the cool quinoa, along with the oil, lemon juice and salt. Taste to check the seasoning and adjust as necessary.
- Serve with some pumpkin seeds sprinkled over the top for some crunch.