Prep: 5 minutes
Cook: 10 minutes
100 g quinoa
35 g almonds, whole, skin on, roughly chopped
20 g pumpkin seeds
150 g blueberries
Bag of “superfood” type salad leaves
¼ red onion, finely sliced
½ yellow pepper, deseeded and chopped
For the dressing
2 tbsp olive oil
1 tsp coriander seeds, roughly crushed
1 tsp pink peppercorns, roughly crushed
Juice of ½ lemon
Put the quinoa in a saucepan with double the depth of water. Bring to the boil and simmer for 10 minutes.
While the quinoa is cooking make the dressing. Gently heat the oil in a frying pan with the coriander and peppercorns.
Warm through until the spices toast and the oil sizzles.
Set aside to cool for a few minutes then squeeze in the lemon juice and season.
In another frying pan cook the almonds and pumpkin seeds until the seeds start to pop and the almonds are toasty.
When the quinoa is cooked drain any remaining water then pour over the dressing and stir well.
Add all the remaining ingredients to the quinoa, season and stir to evenly distribute and coat with the dressing.
Note: if you’re short on time, grab a pouch of ready to eat quinoa.