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by Hazel Francis April 24, 2015


> 1 cup of Quinoa
> 1 1⁄2 cups of Water
> Salt and Pepper
> 1⁄2 stemmed, seeded and finely chopped Red Bull Pepper > 1⁄2 stemmed, seeded and minced Jalapeno Chilli
> 2 tablespoon of minced Red Onion
> 1 tablespoon of minced Fresh Coriander
> 2 tablespoons of Limejuice
> 1 tablespoon of Extra Olive Oil
> 2 tablespoon of Dijon Mustard
> 1 clove of minced Garlic
> 1⁄2 tablespoon of Ground Cumin

In a large saucepan over medium heat, toast the quinoa. Stir often until it’s lightly toasted and aromatic, this should take about five minutes.

Stir in the water and 1⁄4 teaspoon of sea salt and bring to a simmer. Reduce heat and continue to simmer until quinoa has absorbed most of the water and is almost tender.

In a rimmed baking sheet, spread the quinoa out and set aside until cool and tender. When cooled, transfer the quinoa to a large bowl, stir in the bell pepper, jalapeno, onion and coriander. In a separate bowl, whisk the limejuice, oil, mustard, garlic and cumin, then pour it over the quinoa tossing to coat. Season with sea salt, pepper and limejuice to taste.

Prepared salad can be refrigerated in an airtight container for up to two days. A handy one for those of us with busy schedules (who doesn’t!) liking to prepare meals ahead of time.

Hazel Francis
Hazel Francis

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