Quinoa and Pine Nut Pesto Salad

Serves 4

1 cup red quinoa
2 cups filtered water
2 tbl fresh lemon juice
1 bunch coriander, finely chopped
1 sml red salad onion, finely chopped
2 tbl olive oil
pinch celtic sea salt
4 tbl pine nut pesto (see below)

For the Pesto..

1/2 cup pine nuts
1/2 cup linseeds
1 cup rocket leaves
1 cup coriander, chopped
1 clove garlic, crushed
3 tbl fresh lemon juice
1 red capsicum, chopped
pinch celtic sea salt

Boil water and add quinoa. Simmer and cover for 15 - 20 minutes or until water has absorbed.

Remove from heat and let stand, covered for 10 minutes.

Transfer to a large salad bowl and toss through remaining salad ingredients.

Special Note: Pesto will keep for up to 3 days in the refrigerator. Use as a dip with your favourite crackers.

Quinoa Kitchari

Serves 2

2 cups filtered water
1 cup red quinoa
1/2 cup cooked brown lentils
1/4 cup pea sprouts
2 tsp chopped coriander
1 tbl flaxseed oil
1/4 tsp himalayan salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp fennel seeds
good pinch of tumeric, cinnamon and cayenne
your favourite steamed vegies

Boil water in a medium saucepan. Add the quinoa, reduce heat, cover and simmer for 20 minutes or until the water has absorbed.

Transfer to a large bowl and add all other ingredients. Mix well.

Plate up and top with your favourite steamed vegies.