Quinoa with corn, herbs and spice seeds

This makes 2 large portions, 4 smaller portions.

Ingredients

  • 1 cup white quinoa
  • 2 cups water
  • 2 tsp stock powder
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp sumac
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • salt
  • 2 handfuls small tomatoes, quartered
  • 1 small can sweetcorn
  • 1 carrot, grated
  • 1 Tblsp thyme
  • 1 Tblsp chives, finely chopped
  • 1 Tblsp coriander leaf, finely chopped

Method

  1. Cook the quinoa in the water and stock, bring to the boil with the lid on and then simmer until cooked. Around 20 minutes. Cool.
  2. Toast the cumin and coriander seeds in a dry frying pan on a high heat. Grind in a pestle and mortar.
  3. Add all of the spices to the quinoa and mix well, add salt to taste.
  4. Add the tomatoes, sweetcorn and grated carrot.
  5. Finely chop the herbs, add to the quinoa and mix well.