1 cup quinoa, rinsed2 cups chicken or vegetable stock50g sugar snap peas or snow peas400g roasted pumpkin (or other roast vegetables)4 handfuls rocket4 spring onions, finely sliced1 handful mint leaves, chopped1 handful flaked almonds, toasted50g feta, crumbled
2 tablespoons white balsamic vinegar (or white wine vinegar)6 tablespoons olive oil½ tablespoon of honey
Tip: Quinoa should be rinsed before cooking as the seeds are coated with saponins which, if not rinsed, gives the quinoa a bitter taste. When cooked perfectly, the quinoa will be slightly translucent, with a visible ‘tail’, which is actually part of the hull.
Variation: Quinoa comes in a range of colours, so experiment a little. White quinoa is softer, while red and black quinoa are slightly crunchy and don’t stick together as much.
Recipe from Summer TABLE by Jodie Blight.