- 75g quinoa
- A handful of flat leaf parsley
- A handful of dill
- A handful of mint, leaves only
- 50g baby leaf spinach
- 2 spring onions
- 1 lemon
- 1 tsp ras el hanut
- 1 tbsp oil
- Sea salt
- Freshly ground pepper
Rinse your quinoa till the water runs clear. Put a lidded pan over a medium heat. Add the quinoa. Toast for a mo over a low heat. Add enough water to cover with an 1cm extra on top. Add a pinch of salt. Cover and cook 20 mins or till all the water is absorbed. Tip onto a baking tray to cool the grains.
While the quinoa cooks, pick the leaves from the parsley and dill. Finely chop the stalks, leaving the leaves and fronds whole. Finely shred the mint leaves (discard the stalks). Tip into a serving bowl.
Finely chop the spinach and add to the bowl with the herbs. Trim and thinly slice the spring onions. Add to the bowl.
Zest and juice the lemon. Whisk with 1 tsp ras el hanut, 1 tbsp oil and a pinch of salt.
Tip the quinoa into the bowl with the greens. Fold through the dressing. Taste and tweak the seasoning. Dust over a pinch or two of ras el hanut.