- 100g dried quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 75g parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 300g tomatoes, cut into 1cm dice (no need to remove the seeds)
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 100g cucumber, cut into small dice
For the dressing
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- juice and zest ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- drop of vanilla extract
- 1 tsp rice syrup or agave
Also known as brown rice syrup, brown rice malt and rice malt, this ingredient of Chinese origin…
- pinch of Himalayan pink salt
- ½ garlic clove, crushed
- 50g salad leaves, to serve
Cook the quinoa following pack instructions, then set aside to cool.
Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.
Protein boostPumpkin seeds and flaked almonds will give you more protein. You could also include mackerel, which adds vitamin D and valuable omega-3 too.