Naturally Gluten FreeSpicy Quinoa Salad

Vegan, Parve - Serves 6-12

You don't need to worry too much about the proportions in this salad just go for it. The only thing you need to remember is one and half times volume of water to quinoa. You can use it as a side or a meal

1 Cup of quinoa
1½ Cups water
Standard tin chopped tomatoes
Medium onion
Green pepper
Red pepper
2 large carrots
100g (4oz) dried apricots
½ tsp coriander seeds
½ tsp cumin powder
2 crushed garlic cloves
½ tsp cinnamon
seasoning
Little olive oil

Soak the quinoa for 5 minutes and then rinse - removes any soapy taste.

Bring the water to the boil in a pan with a little salt. Add the quinoa to the water with the tinned tomatoes and continue to cook for 15 minutes.

Chop the apricots and set aside

Whilst this is cooking, finely chop the onion, peppers, carrots then fry these together with the garlic for 5 minutes to soften slightly.

Add the spices to release their aroma cooking for another minute or two

Remove the pans from the heat and stir carrot mix into the quinoa adding the chopped apricots. Cover the dish and leave for 30 minutes to allow the quinoa to absorb any the remaining liquid. Serve warm or cold.