⅔ cup (135g) quinoa
2 teaspoons garlic infused oil
1 teaspoon finely grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ⅓ cup water
½ teaspoon salt
3-4 (250g) small carrots, cut into ribbons
1 tablespoon finely chopped chives
1 tbsp fresh mint chopped
large handful (approx. 50g) baby spinach leaves, roughly chopped
1 tablespoon lemon juice
3 tablespoons olive oil
Rinse the quinoa well in cold water then drain in a fine sieve. Heat garlic infused oil over low heat in a medium saucepan.
Add the ginger and spices and cook until fragrant, about 1 minute. Add the quinoa and stir to combine. Cook for 2 minutes, stirring.
Add the water, bring to the simmer, then cover and cook for 10-15 minutes until tender and the water has been absorbed.
Spread quinoa over a large late or shallow bowl and cool to room temperature.
Mix cool quinoa with the carrots, chives and spinach. Combine the lemon juice and oil and mix into the salad.
Recipe adapted from: Good Food