Spanish Dancer
500 ml water
225g quinoa, rinsed
1 tablespoon extra virgin olive oil
3 cloves garlic, sliced
1 red onion, sliced thin
225g cooked beans (pinto or kidney)
Pint of Salsa (roughly chopped tomatoes, onions, cucumber, lime juice and fresh coriander).
Boil water. Dry roast the quinoa and sea salt. Add oil. Stir in garlic, onions and cooked beans. Add the boiling water. Simmer for 10 minutes. Serve topped with salsa, with bright green steamed broccoli on the side.
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