Quinoa with Spinach and chilli
#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 look out for the ‘tail’) and make extra as it great for leftovers – hot or cold, Serve this up with mains, salads or even just by itself , great alternative to rice, pasta and potatoes
What you need :
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
What to do :
1) Place the quinoa into a saucepan with 450ml of boiling water and a little salt
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)
2) Chop the fresh coriander
3) Mix together in a jug the coriander, chilli flakes, olive oil, vinegar, lemon juice, sesame oil, tamarin and chilli powder.
4) 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.
5) Add the chilli sauce to the quinoa, stir and serve!
Adapted from a recipe from Herbalicious Vegan Cookery Courses