Ingredients

• Serves 4
• 200g of baby spinach
• 1 cup of quinoa
• 1-2 tablespoons of sunflower seeds
• 1-2 tablespoons of pumpkin seeds
• 1-2 tablespoons of sesame seeds
• Dressing
• 2 handfuls flat leaf parsley
• 1 handful basil leaves
• 1 small handful mint leaves
• 2 garlic cloves, roughly chopped
• 4-6 anchovy fillets, rinsed
• 1 tsp capers
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 4 tbsp water
• 2 tbsp olive oil
• Salt and pepper
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Instructions

1. For the dressing: Pulse in a food processor.
2. Wash the quinoa well and place in a saucepan with 2 mugs of water and bring to the boil. Once boiling, turn down heat and let simmer for 15-20 minutes. Turn off and cool slightly. Fluff up with a fork when ready to serve.
3. Meanwhile, place the seeds under the grill or in a large pan and heat gently for a few minutes – watch them, they can burn very quickly!
4. Wash and dry the spinach leaves and place in a large bowl, adding in the quinoa and seeds and mixing well.
5. When ready to serve, add the dressing at the last moment.
6. Wheat free, gluten free, dairy free and sugar free