RADISH AND QUINOA SALAD
SERVES 2
474 CALORIES PER SERVING
200g quinoa
200g radishes, sliced
(keep fresh green leaves)
1 cucumber, diced
3 spring onions, finely sliced
1 large beef tomato, diced
1 tbsp tamari
1 tbsp chopped fresh mint
Juice of 1 lemon
30g pumpkin seeds
Flaked sea salt and cracked black pepper
Put the quinoa in a saucepan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then simmer gently for 10–12 minutes until the quinoa is cooked and the tail has separated from the seed. Drain in a sieve and rinse under cold running water until cool.
Tip the quinoa into a large mixing bowl and add the radishes (along with any fresh green leaves), the cucumber, spring onions, tomato, tamari, mint and lemon juice. Season with salt and pepper, then mix together.
Toast the pumpkin seeds in a small dry frying pan over a medium heat until lightly golden. Scatter the seeds over the salad.
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