Quinoa and Samphire Salad
This super simple salad is perfect for spring time. The samphire has a naturally salty taste so you don't need to add any extra, and the onion makes it tangy and full of flavour, while the parsley and lemon keep it fresh. It works as both a side or a light lunch. Ingredients (serves 2)
1 red onion
2 garlic gloves
1 tbsp coconut oil
handful of fresh parsley
- Rinse the quinoa in cold water. Then put in a pan with about 3 times as much water and bring to the boil. Let it boil for 15 minutes.
- Roughly chop the onion and fry in the coconut oil for about 5 minutes, then lower the heat and add the chopped garlic, stirring regularly.
- Blanch the samphire in boiling water for 2 minutes. Drain this and the quinoa (you may not need to drain quinoa) and add to the onion and garlic. Take off the heat and mix together. Squeeze half a lemon into the pan and mix well.
- Serve in a large bowl with roughly chopped parsley and few wedges of lemon.