Honey, Date & Quinoa Salad

Soak quinoa in a small bowl of water for a couple of minutes. Drain and refill the water a couple of times to remove the coating which can make it bitter.

Add quinoa with double the volume of water (for 50g this should be around 125ml) and bring to the boil. Once it hits boiling point, reduce to a simmer and leave uncovered for around 15 minutes, until all the water has evaporated or been soaked in. Once cooked, remove from the heat, cover the pan and leave covered for 5 minutes.

Add dates, cucumber, red onion and cherry tomatoes into a mixing bowl.

Make the dressing by mixing together the honey, ginger, mustard, vinegar and lemon.

Add quinoa to the mixing bowl and stir in the dressing. Serve immediately, or if you intend to serve later, store in the fridge for up to 3 days. If you are refrigerating before eating, it’s best to add the dressing at the time of serving (this can be stored separately in the fridge). This will prevent the salad from becoming soggy.