Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
Summer Quinoa can be eaten all year but feels like summer due to the freshness and colour combinations.
2cupsquinoarinsed and soaked for 20 minutes
2spring onion shootschopped
large bunch basilcut into ribbons
1juice of 1 lemon
¼cupextra virgin olive oil
What are we cooking today?
A versatile salad as just about any fresh salad vegetable can be added and the herbs and juices make it delicious.
In a pot, combine quinoa, vegetable stock, garlic and onions.
Cook on medium heat for 15 – 20 minutes until liquid is absorbed.
Stir in the rest of the ingredients and season with salt and pepper.
Feel free to add a few raisons which add a sweetness and go well with the almond and other flavours.
Amount Per Serving
% Daily Value *
Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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