25g golden sultanas
1 red onion, chopped
1 teaspoon of ground cumin
1 bunch of fresh coriander, chopped
1 bunch of fresh mint, chopped
25g green olives, pitted and chopped
20g pine nuts
2 spring onions, chopped
Zest of 1/2 a lemon
Salt & pepper
Place the quinoa into a saucepan and cover with cold water. Bring to the boil, then reduce to a simmer for 10-15 minutes. While the quinoa is cooking, cover the sultanas with some boiling water in a bowl, to allow them to plump up.
Line a colander with 2-3 sheets of kitchen paper, and spoon the quinoa on top of this, spreading it out as much as possible. Add some extra water to the saucepan and put this back on the heat, with the colander on top, and place the saucepan lid over the colander. Steam the quinoa in this way for about 10-15 minutes.
While the quinoa is steaming, saute the red onion in a little olive oil along with the cumin, until just starting to soften. Take off the heat and keep to one side.
In a large bowl add the coriander, mint, olives, spring onions and pine nuts. You can add the lemon by zesting it at this stage, but I prefer to slice it very thinly using a mandoline, as this results in little lemony bursts which really adds something special to the dish.
When you are ready to serve, drain the sultanas and add them to the other ingredients. Add the quinoa also, and stir really well before serving. The colours of this dish are gorgeous, especially as the red onion turns a lovely pink colour when mixed with the lemon.
Optional: Try adding a couple of teaspoons of harissa to the onions while they are cooking for a spicy kick.