#plantnom – recipes for the plant curious

Time to get familiar with quinoa! No idea how to say it let allow cook it … this recipe is beyond easy (the secret lookout for the ‘tail’)  and makes extra as it is great for leftovers – hot or cold, Serve this up with mains, salads, or even just by itself, a great alternative to rice, pasta, and potatoes.

Delicious Quinoa with Spinach and Chili

What you need : 

• 200g Quinoa
• 20g fresh coriander
• 1/2-1 teaspoon of chilli flakes
• 3 tablespoons of olive oil
• 2 tablespoons of apple cider vinegar Juice 1/2 lemon
• 1 tablespoon toasted sesame seed oil 1 tablespoon tamari
• 1/2 teaspoon chilli powder
• 100g spinach

What to do : 

1. Place the quinoa into a saucepan with 450ml of boiling water and a little salt
2. and cook for 12-15 mins on a low to medium  heat  – keep an eye on it as it can catch  (Tip, start by adding 300 ml of water and then as it cooks add a little more)
3. Chop the fresh coriander
4. Mix together in a jug the coriander, chili flakes, olive oil, vinegar, lemon juice, sesame oil, tamarin, and chili powder.
5. Once the quinoa is cooked – you will know this as a little tail appears out of the grain stir in the spinach so that it wilts a little.
6. Add the chili sauce to the quinoa, stir and serve!

Adapted from a recipe from Herbalicious Vegan Cookery Courses