Quinoa is one of the most talked about grains these days as it is one of the few plant-based sources of complete protein. We have combined it with lots of fresh herbs, more protein from the edamame beans, as well as avocado, the right kind of fat for our bodies.
What you need:
200g uncooked quinoa
300ml vegetable stock (1 veggie bouillon/stock cube dissolved in water)
Half a cucumber
2 spring onions
200g edamame in their pods
15g fresh coriander leaves
15g fresh mint leaves
Juice of 1 lemon
1 tsp ground cumin
2 tbls olive oil
Salt & pepper
Rinse your quinoa under the tap to remove its bitter taste, then simmer it for 10-15 minutes in vegetable stock until cooked when it turns slightly transparent.
During this time, boil your peas & edamame then pod the latter if required.
Peel and dice your cucumber. Wash and chop your fresh herbs and spring onion.
Mix the ground cumin with the lemon juice then cut open your avocado and dice it. Quickly put the avocado in the lemon juice and cumin mixture to prevent it from oxidising.
Once the quinoa is cooked, spread it out over a large plate so that it cools down quickly. Once cool, combine it with the rest of the ingredients, including the olive oil and season to taste.
Serves 3-4 adults as a light lunch or side. Ideal with cold chicken, feta or goats cheese, and chutney or tomato chilli jam.