This salad is great served warm, make double and enjoy the rest cold the next day.

 

Method

 

1. Add desired amount of quinoa to an empty pan and cover with boiling water or bone broth to 1 cm over the grain.

2. Add ½ veg stock cube if using water. Simmer for 5-10 mins with a lid on or until there is a small amount of liquid left in the bottom of the pot then turn off the heat.

3. Meanwhile cut a head of broccoli into florets, slice a 2cm piece of ginger into fine strips. Add to the pan along with the juice of half a lemon or lime, plenty of black pepper and a generous dash of tamari/soy sauce when the heat is turned off. Replace the lid and leave until the excess liquid has been absorbed.

4. Roughly chop a large bunch of coriander and lightly toast sesame seeds. Add to the pot and mix well just before serving.