60 g Smoked British Quinoa or traditional dry quinoa + 1 tsp smoked paprika
1/2 tsp salt
100 g Drained, canned British Carlin peas or chickpeas
100 g Brussel Sprouts or other greens such as Savoy cabbage or kale
3 spring onions
1 clove garlic
Small bunch flat leaf parsley
2 tbsp cider vinegar
2 tbsp olive oil
1 tbsp toasted pumpkin seeds or sunflower seeds
1 tsp Tahini
1/2 tsp chilli flakes
1. Give the quinoa a good rinse through in a sieve and then add to a small saucepan and cover with 150 ml of cold water ( about twice its volume). Season with a little salt ( plus a pinch of smoked paprika if you have traditional quinoa) and boil for between 12 and 15 minutes until it has swelled and you can see a little “halo” around each grain.
2. Meanwhile you can drain the peas using the same sieve ( reserve the liquid if using chickpeas – this aquafaba is great for vegan mayo or baking).
3. Grate about 1/2 of the orange zest into the quinoa pan and then peel the orange and cut into slices or segments – the choice is yours. Reserve any juice.
4. Now prep’ your veg: Remove the outer leaves of the sprouts and slice fairly finely.
5. Slice the spring onions, using as much of the green as possible.
6. Crush the garlic and pick the parsley leaves from the stalks.
7. Once the quinoa is cooked, and has absorbed all the water, add the Carlin peas ( or chickpeas) and the vinegar, set aside with a lid on so that it steams.
8. Now take a frying pan, heat up 1/2 of the olive oil and add the sliced sprouts, 1/2 of the garlic and spring onion. Fry briefly, just until you can really smell the garlic.
9. Mix together the tahini with the remaining olive oiled garlic, the orange juice and season.
10. Now serve up the quinoa and peas, stirring in about 1/2 of your sprouts and then topping with the rest of them, the orange, the parsley, the pumpkin seeds and chilli flakes. Taste and balance the seasoning.
Serve hot or at room temperature. Perfect for a lunch box too.
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