IF PUFFING THE QUINOA FEELS LIKE TOO MUCH, SWAP IN SOME CHOPPED
TOASTED NUTS TO GET A SIMILAR CRUNCHY TEXTURE OR BUY PUFFED QUINOA
FROM YOUR LOCAL HEALTH FOOD SHOP.
INGREDIENTS – SERVES 6
1½ CUPS COOKED RED QUINOA (FROM ABOUT ½ CUP DRIED)
2 TABLESPOONS RICE BRAN OIL OR COCONUT OIL
½ CUP OLIVE OIL, PLUS MORE. COLD PRESSED
3 TABLESPOONS FRESH LEMON JUICE, PLUS MORE
HIMALAYAN SALT AND FRESHLY GROUND BLACK PEPPER
½ BUNCH SPRING ONIONS, FINELY CHOPPED
3 TABLESPOONS CHOPPED FRESH CHIVES
BUNCH OF ITALIAN PARSLEY, FINELY CHOPPED
3 CUPS OF SEEDS. COMBINATION OF PUMPKIN, SUNFLOWER, SESAME
¾ CUP LABNEH (LEBANESE STRAINED YOGURT) OR PLAIN GREEK YOGURT (LEAVE OUT FOR DAIRY FREE OPTION )
FLAKY SEA SALT (SUCH AS MALDON)
200G ROOT VEGETABLES..PUMPKIN, CARROTS AND SWEET POTATO (ROASTED IN COCONUT OIL WITH
SALT AND A PINCH OF CINNAMON..OR A SPICE OF YOUR CHOICE)
• Preheat oven to 200°. Spread out ½ cup cooked quinoa on a rimmed baking sheet and bake, tossing
once, until quinoa is dry and no longer sticks together, 30–45 minutes.
• Heat oil in a large saucepan over medium-high heat until almost smoking (oil needs to be very hot).
Remove from heat, add dried quinoa, and quickly cover. Cook, shaking saucepan vigorously, just until
quinoa is puffed, which will happen almost immediately. Transfer quinoa to paper towels to drain.
• Heat the same pan again with coconut oil and fry off seeds until you can smell a lovely nutty flavour, 3-4
minutes. Remove from pan and fold all remaining ingredients in.
• Spread labneh on plates. Drizzle with oil and lemon juice; season with sea salt, or serve labneh on top or
to the side.
Note: you can add any vegetable and herbs you like to this dish. Enjoy!