2 tbsp of olive oil
150g quinoa (dry weight)
400ml vegetable stock (reduced salt)
150g frozen peas or broccoli, cooked
300g fresh spinach leaves, finely
Handful fresh herbs (e.g.mint, coriander or parsley), finely chopped
20g pine nuts
Juice of 1 lemon
FInely sliced red onion (optional)
100g feta or goat’s cheese, crumbled (optional)
1. Heat 1 tablespoon of olive oil in a pan and add the quinoa. Heat for a couple of minutes to coat the quinoa in the oil, then add the stock.
2. Cook for 10 minutes or until the quinoa becomes clear. Drain any excess liquid.
3. Stir in the peas, spinach, herbs, pine nuts and add the lemon juice and remaining oil. Stir and sprinkle with the feta and onion if using.