• Small bowl
• Measuring cup, measuring spoons
• Small saucepan with lid
• Microplane grater or garlic press
• Cutting board, knife
• Frying pan
• Salad bowl, salad servers
• 200 g (7 oz/1 cup) prewashed quinoa
• 60 g (2¼ oz/½ cup) sunflower seeds
• 1 tbsp tamari or soy sauce (make sure it’s gluten-free, if you require it)
• 2 Lebanese (short) cucumbers, sliced
• 80 g (2¾ oz/1 cup) shredded red cabbage
• 3 green onions, sliced
• 80 g (2¾ oz/1¾ cups) baby spinach leaves
SPICY TAHINI DRESSING
• 65 g (2½ oz/¼ cup) tahini
• 1 fruit’s worth of lemon juice
• 1 tbsp white miso paste
• 2 garlic cloves, minced
• pinch cayenne pepper
1. Put the quinoa and 1 ¾ cups water in a small saucepan over high heat. Bring to a boil, reduce heat to low, cover, and simmer 10-15 minutes. Remove from heat, transfer to a large bowl, and leave to cool.
2. To make the dressing, put all the ingredients into a small bowl with ¼ cup water. Whisk until smooth. Set aside until needed.
3. Dry-fry the sunflower seeds in a frying pan over medium heat, stirring, for one minute, or until lightly golden and aromatic. Add the tamari to the pan and remove from heat. Stir well to coat the seeds.
4. Add seeds to the cooled quinoa, along with the cucumber, cabbage, green onions and spinach, and toss gently to combine. Drizzle the dressing over the salad, and toss well before serving.
Adapted from: Livwise, easy recipes for a healthy, happy life, by Olivia Newton-John (2011)