Serve this hot or cold – it's a take on the classic pasta dish with the same ingredients.
150-200g quinoa, soaked in cold water for a couple of minutes, rinsed and drained
Approx 500ml vegetable stock
1 medium onion, peeled and finely chopped
150g sprouting or normal broccoli, cut into small ½cm dice
Salt and freshly ground black pepper
50g raisins, soaked in warm water for 1 hour
60g pine nuts, lightly toasted
2tbsp chopped parsley
2tbsp chopped chives
3-4tbsp extra virgin olive oil
Bring the stock to the boil, add the onion and quinoa, season and simmer for about 5-6 minutes, then add the broccoli and continue cooking for another 5 minutes or until tender; the seeds will separate from the germ a little which gives them the lightness.
Drain in a colander then return to the pan, off the heat, with a lid on. If you want to serve it cold just let it cool then stir in the raisins, pine nuts, herbs and olive oil and re-season if necessary and stir in the herbs or scatter on top. For hot, just stir everything together, and serve.