Serves 1. 

 

Suitable for vegetarians.

Serve on its own or with salad.

Can be used to accompany fish or meat.

Can be used instead of potato rice to help lower the GL of a meal. 

May be prepared the day before and served for breakfast

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INGREDIENTS

 

120g/3oz of quinoa

Enough stock to cover the quinoa in a saucepan

5 slices of cucumber each cut into quarters

6 cherry tomatoes all sliced

4 finely sliced spring onions

1 dessert spoon of chopped fresh mint

1 dessert spoon  of chopped fresh parsley

1  table spoon of olive oil

1 table spoon of lemon juice

1 table spoon of toasted almonds

Sprinkle of balsamic vinegar (if desired)

Seasoning

 

 

METHOD

 

1. Place the quinoa in a small pan and cover with twice its volume in stock.

2. Bring to the boil, then reduce the heat and simmer with the lid on for 10-15 mins until the grain is fluffy and the liquid absorbed.

3. Cool the grain.

4. When cool mix in all the chopped vegetables, the herbs

5. and nuts with a fork.

6. Gently mix in the lemon juice, oil, seasoning and (if

7. required) the vinegar and adjust the taste as required.

8. The mix is better if it is left to rest in a fridge for an hour

9. so the flavours can blend.