Lime juice and cumin spice up the vinaigrette for this colourful salad.
Quinoa is often classified as a grain but is, in fact, of the same plant family as spinach. While the tops of the plant are edible, it is the seeds that are generally served. Quick cooking brings out the delicate flavour and makes the seeds fluffy. Use as a substitute for rice. Quinoa is high in iron and protein.
1. Prepare 1 cup (180 g/7 oz) quinoa as in main recipe, using water in place of tomato juice. Place in a serving bowl.
2. Thinly slice 3 red onions and 300 g (10 oz) baby carrots. In a nonstick pan, heat 2 tablespoons peanut (groundnut) oil over medium heat. Add carrots and cook 3 minutes. Add onions; cook 5 minutes. Add 100 g (4 oz) baby spinach leaves. Cook just until wilted. Transfer to serving bowl.
3. To make dressing, whisk 4 tablespoons dry white wine, 2 tablespoons honey, 1⁄2 teaspoon sambal oelek or Chinese chili paste and 1 teaspoon mustard. Stir into salad.