Strawberry and Basil Quinoa
135g quinoa, uncooked, rinsed
250g quartered strawberries
5-6 leaves fresh basil, chopped
35g sunflower seeds
115g goat’s cheese, crumbled
For lemon dressing
2 tbsp olive oil
60ml lemon juice
1 clove garlic, minced
1 tsp honey
1 large basil leaf, chopped
sea salt and pepper, to taste
Rinse the quinoa in cold water. In a medium saucepan, bring 300ml water to a boil. Add the quinoa and bring to the boil. Cover, reduce the heat to low, and let simmer for 15 mins or until the quinoa has absorbed all of the water.
Remove from heat and fluff the quinoa with fork. Place in large bowl and set aside to cool for about 10 mins.
To make dressing, put the olive oil, lemon juice, garlic, honey, basil and salt in blender or food processor. Blend for 10-15 seconds. Fold into quinoa.
Gently fold in the strawberries and basil.
At this stage, you have an option to add in other things like chickpeas or chicken. Season to taste.
Refrigerate for a few hours to let flavours marinate, then sprinkle over the goat’s cheese, sunflower seeds and extra basil.
Optional: serve over a bed of spinach or rocket leaves.