1 1/2 Tbs olive oil
1 red onion, sliced
3 tsp fresh ginger, finely chopped
2 tsp cumin seeds
2 tsp black mustard seeds
2 Tbs sesame seeds
1 Tbs preserved lemon, finely diced
50ml sherry vinegar
Juice of one lime
1 large beetroot
3 handfuls of salad greens
Salt and freshly ground black pepper.
1 Boil the quinoa in salted water until tender, drain.
2 Heat the olive oil and fry the onion until golden, remove then add the ginger, cumin, mustard and sesame seeds to the pan. Stir and cook until golden and fragrant.
3 Add with the oil to the onions. Add the preserved lemon, sherry vinegar and lime juice. Stir together, adding extra olive oil while tasting, to make the dressing.
4 Peel the beetroot and cut into fine strips. Toss the greens in the dressing and arrange on plates alternating with the quinoa and beetroot. Season and drizzle with extra dressing.