Meals and Courses

Ingredients
  • 150 g (5 oz) quinoa, rinsed
  • 1 small yellow pepper, cored, deseeded and diced
  • 1 small red pepper, cored, deseeded and diced
  • 4 spring onions, sliced
  • cucumber, deseeded and diced
  • ½ fennel bulb, finely diced
  • 2 tablespoons finely chopped curly parsley
  • 2 tablespoons finely chopped mint
  • 2 tablespoons finely chopped coriander
  • 2 tablespoons sunflower seeds
  • juice and finely grated rind of 2 limes
  • 8 physalis, quartered
  • 4 teaspoons harissa paste
  • juice and finely grated rind of 2 limes
  • 8 tablespoons sunflower oil
  • salt and pepper
Directions

Put the quinoa in a pan of cold water, bring to the boil and cook for 15–20 minutes or until the quinoa is translucent and just cooked. Drain and rinse thoroughly in cold water.

Meanwhile, make the dressing by mixing together the harissa paste, lime juice and rind and oil. Season to taste and set aside.

Mix the cooked quinoa with the prepared vegetables and herbs, 1 tablespoon of the sunflower seeds and the lime juice and rind.

Scatter over the physalis and the remaining sunflower seeds and serve with the dressing.

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