Quinoa with corn, herbs and spice seeds

This makes 2 large portions, 4 smaller portions.

1c white quinoa

2c water

2t stock powder

1t cumin seeds

1t coriander seeds

1t sumac

1/2t ground cinnamon

1/2t allspice


2 handfuls small tomatoes, quartered

1 small can sweetcorn

1 carrot, grated

1T thyme

1T chives, finely chopped

1T coriander leaf, finely chopped

  • 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
  • Toast the cumin and coriander seeds in a dry frying pan on a high heat. Grind in a pestle and mortar.
  • Add all of the spices to the quinoa and mix well, add salt to taste. 
  • Add the tomatoes, sweetcorn and grated carrot.
  • Finely chop the herbs, add tot he quinoa and mix well.