- 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
- 250g cherry vine tomatoes
- 1 lemon
- 1 tsp ras al hanut
- 150ml boiling water
- Sea salt
- 1 tbsp olive oil
Rinse the quinoa under cold water for 2 mins. Put a small pan over a medium heat. Add the quinoa. Toast for 2 mins. Add 150ml boiling water and a pinch of salt. Cover and cook for 15 mins or till all the water has been absorbed. Tip onto a baking tray to cool the grains.
While the quinoa cooks, finely chop the parsley and dill, leaves and stalks. Finely shred the mint leaves (discard the stalks). Tip into a large bowl.
Finely chop the spinach and add to the bowl with the herbs. Trim and thinly slice the spring onions. Add to the bowl. Halve the cherry tomatoes and add them too.
Zest and juice the lemon. Whisk with 1 tsp ras al 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, then serve.