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Persian Jewelled Quinoa

So called for its Middle Eastern origins and the jewel-like, sweet sultanas it contains, this dish makes a delicious accompaniment to roasted meats or served cold as part of a selection of salads. I have used golden sultanas in this recipe but replacing them with dried apricots, chopped to roughly the same size as the sultanas, works equally well.

Serves 4

Contains nuts

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50g/1¾oz pine nuts

50g/1¾oz golden sultanas or chopped dried apricots

175g/6oz quinoa

500ml/18fl oz vegetable stock

A bunch of coriander

A bunch of mint

Sea salt and freshly ground black pepper

In a heavy-based frying pan, dry-fry the pine nuts over a medium– high heat for 3–4 minutes or until golden, shaking the pan regularly to ensure that they don’t burn. Remove from the heat and allow to cool.

Cover the sultanas in boiling water and leave for 20 minutes – this will soften them and remove any yeast that may be on the outside. When softened, drain and set aside. If you are using apricots, then you don’t need to soak them.

Place the quinoa in a large saucepan and pour over the stock, then cover with a lid and bring to the boil. Once boiling, reduce the heat to low and simmer gently for about 15 minutes or until the quinoa has absorbed all the stock.

Finely chop the coriander and mint. Using a fork, fluff up the cooked quinoa, then place in a large serving bowl, add all the remaining ingredients, season with salt and pepper and mix together.