Moroccan quinoa salad

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Serves: 2 Time: 30 minutes

• 130g rinsed quinoa
• 2 spring onions, sliced
• 30g olives, thinly sliced
• 2 blood oranges, peeled and separated into segments
• 1 blood orange, juiced
• 1 tsp honey
• 30ml olive oil
• 10g fresh mint leaves, roughly torn
• Salt and pepper to taste

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Cook the quinoa according to the packaging.

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In a large bowl, combine the spring onions, olives and orange segments.

Drain the quinoa once cooked and add to the bowl along with honey, orange juice, salt and pepper to taste.

Mix everything together and serve with the torn mint leaves as garnish.

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Serve warm, room temp or chilled either on its own or with Moroccan salmon.

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