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Ingredients
  • 340g/2 cups of quinoa, try using mixed varieties of red and white for colour
  • 1 whole dried red chilli
  • 1tbsp of good-quality oil for frying, such as avocado oil or culinary/unflavoured coconut oil
  • 20 fresh or dried curry leaves
  • 1tsp of mustard seeds
  • 1 brown onion, finely chopped
  • 1cm thumb of fresh ginger, peeled and finely chopped (about 2 tsp), or use 1 heaped tsp ginger paste
  • ¼ teaspoon of chilli/chili powder
  • 1 green chilli, thinly sliced
  • ½ tsp of date syrup, or use pure maple syrup or unrefined coconut sugar
  • ½ a lemon, freshly squeezed juice
  • ½ to 1tsp of salt, to taste
  • 8 to 10 cherry tomatoes, halved handful of freshly torn basil (Thai is preferable, but Italian or Greek basil, or fresh coriander/cilantro, also work well), to serve
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