A lovely fresh, zesty recipe ideal for sunny weather.

Serves 4


250g quinoa

500ml water

Zest and juice of one lemon

1 tblsp shoyu or tamari soy sauce

4 radishes finely cut

Handful sunflower seeds

Pinch sea salt

2 spring onions finely cut

8 mint leaves finely cut


  1. Rinse the quinoa in a fine mesh sieve.
  2. Place the quinoa, water, lemon juice and shoyu in a pan and bring to the boil.
  3. Reduce the heat and simmer for 20 minutes until the quinoa is tender.
  4. Toast the seeds in a pan on low heat, stirring occasionally for 6 minutes or until the seeds turn golden.
  5. Place the quinoa in a salad bowl and fold in radish, sunflower seeds and half the lemon zest.
  6. Season with sea salt.
  7. Serve garnished with spring onion, mint and the remaining lemon zest.