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.By Amanda Laird Email Amanda