For 4 servings

Prep and cook time: 40 min

Difficulty: easy

Cannot be frozen


185 g | 6 1/2 oz | 1 cup mixed quinoa, rinsed and drained

500 ml | 18 fl oz | 2 cups water

2 tbsp extra-virgin olive oil

2 tbsp lemon juice
lemon wedges, to garnish

rosemary sprigs, to garnish

sea salt

freshly ground black pepper


1 Place the drained quinoa in a large, heavy-based saucepan set over a moderate heat. Cook until dried out and lightly toasted, stirring from time to time.

2 Cover with the water, bring to the boil, and then cover with a lid. Cook over a low heat until tender to the bite, about 20 minutes.

3 Remove from the heat and set aside to cool, still covered, for 10 minutes.

4 Fluff with a fork and stir in the olive oil, lemon juice, and salt and pepper to taste.

5 Serve with a garnish of lemon wedges and rosemary sprigs on the side.