When you were small and your grandmother told you to "eat your greens", this probably wasn't what she had in mind. Nonetheless, this bright green quinoa promises to be as healthy as it looks. And contrary to what is often believed, healthiness doesn't have to come at the cost of taste - so enjoy both the wicked flavour and dazzling health benefits of this kick-ass super salad.
Green quinoa, pictured top centre
Feeds 4 hungry vegans.
Rinse the quinoa, then oil your pan and lightly fry it for a few minutes.
Add your stock and bring to the boil. Cover the pan, reduce to a low heat and cook for 12 minutes (making sure the heat is low is important so as to stop the quinoa from absorbing all the water too quickly and burning).
Meanwhile, finely chop your cucumber, shallot and apple. Shred the coriander.
Add these to the quinoa once it's cooled.
Then, add 2 to 3 tablespoons of walnut oil and 1 to 2 spoonfuls of vinegar.
Next, add the spirulina. If the flavour doesn't bother you, or if you like the taste, add a few teaspoons extra to boost the health benefits.
Season to taste, adjusting the oil and vinegar to your liking. Mix well.
Scatter over the purslane and serve :)