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Quinoa with Basil and Pine Nuts

This is one of my favourite ways to eat the fabulously nutritious grain quinoa. Serve it with a warm Roasted Vegetable Salad, for a meal with a sunny Mediterranean flavour.

Serves 2–4

Vegan

200g (7oz) quinoa

400ml (1 pint) water

4 tbsp pine nuts

1 tbsp olive oil

Good bunch of basil, roughly chopped

Salt

1. Put the quinoa into a sieve and wash under the cold tap (see for why you do this), then put into a saucepan with the water and a pinch of salt, bring to the boil, cover and leave to cook gently for 15 minutes, when the quinoa will be tender and all the water absorbed.

2. Meanwhile, toast the pine nuts by stirring them in a saucepan over a medium heat until they’re an even golden brown colour. Immediately tip them on to a plate to prevent them over-browning in the hot pan.

3. Stir the olive oil into the quinoa along with the pine nuts and basil. Serve hot or warm.