- ½ mug of quinoa
- A few drizzles of olive oil
- Sea salt and freshly ground pepper
- 1 mug of water
- 4 celery stalks
- 3–4 oranges
- A handful of flat leaf parsley, roughly
- A large handful of sunflower and pumpkin seeds, toasted
1. Toast the quinoa in a warm lidded pan for a mo. Add a drizzle of olive oil and a pinch of salt and pepper. Stir and sizzle for a min.
2. Pour in the water. Stir. Let it bubble up. Cover. Reduce heat, simmer for 10 mins or till all the water is absorbed. Keep covered for a further 5-10 mins.
3. Wash, dry and thinly slice the celery so you have lots of little moons. Grate 1 tsp of zest from one of the oranges. Carve the skin and pith off the orange. Over a bowl, cut each segment from its papery skin – giving you a mound of juicy orange segments. Squeeze in any excess juice.
4. Once the grains are fluffy and slightly cooled, fold in the celery, orange segments and zest, parsley and toasted seeds (reserve a little of each to scatter over the top of the final dish).
5. Taste. Adjust seasoning. Finish with a final scattering of ingredients and a drizzle of oil over the top. Serve. Keeps in the fridge for a day or two.