Serves 4 - 6

  • 1 cup Quinoa

  • 2 tsp Olive oil

  • 1 medium Onion, chopped

  • ½ tsp Green chillies, chopped

  • 2 cloves Garlic, minced

  • 2 cups Chicken broth – chicken yeast free

  • ¾ cup Parsley, fresh, coarsely chopped

  • ½ cup Spring onion, chopped

  • 2 tbsp Lime juice

  • ¼ tsp Celtic sea salt



  1. Toast quinoa in a large pan over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.

  2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chillies and garlic and cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.

  3. Add parsley, spring onion, lime juice and salt to the quinoa; mix gently and fluff with a fork. You can serve with pumpkin seeds.

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