900ml (1 1/2 pint) vegetable stock
225g (8oz) quinoa
1 tablespoon sunflower or rice bran oil
4 tablespoons flaked almonds
2 tablespoons sunflower seeds
1 tablespoon soy sauce
1 tablespoon sesame oil
4cm (1 1/2 inch) piece root ginger, peeled, coarsely grated
2 teaspoons agave syrup
Freshly ground black pepper
50g (2oz) spinach leaves
50g (2oz) shredded kale
175g (6oz) raspberries
100g (4oz) blueberries
Add the vegetable stock to a saucepan and bring to the boil, add the quinoa and cook for 10-12 minutes or until the grains are just beginning to separate. Drain off most of the stock to leave just enough to keep the grains moist.
Meanwhile, heat the sunflower or rice bran oil in a frying pan, add the almonds and sunflower seeds and fry over a medium heat until just beginning to brown. Take off the heat and stir in the soy sauce. Leave to cool.
When cool. Add the nuts and seeds and quinoa to the spinach, kale and berries.
This originally appeared on House & Garden UK.