Moroccan Style Quinoa

Quinoa (pronounced keen-wa) is often thought to be a grain but in fact it is a highly nutritious seed from the Andes. This dish can be made as vegetarian (and more authentically Moroccan) if you leave out the bacon - but it is a delicious addition for those of us who like a bit of meat! Ras el hanout is a Moroccan spice mix which means "head of house". It is not a precise mix as it is of the house, but typically has between 35 and 42 different spices in it! You can buy it online (Amazon!)  if you can't find it locally. This is a quick, easy (healthy) dish that is full of flavour. For 2 good portions:

• 75g quinoa
• 1 tsp coconut oil
• 100g bacon, chopped
• 1 portabello mushroom, chopped
• 1 stick celery, chopped
• 1 small red onion, chopped
• 3 handfuls spinach, washed
• 8 small sun dried tomatoes (in oil, but drained)
• 1 tsp ras el hanout*
• 1 tsp fresh mint, chopped
• 1 tblsp mixed seeds eg pumpkin, sunflower, flaxseed

To prepare First, start the quinoa: Bring the quinoa to the boil in twice its volume of water - water will just cover the quinoa. Simmer for 10 minutes then switch off  the heat, cover and stand for a further 10 minutes. Meanwhile... Sweat the onion in the coconut oil until softening and starting to colour Add the bacon and mushrooms and cook over medium heat for a few minutes stirring occasionally until they are nearly cooked. Add the celery, seasoning and sun dried tomatoes and stir. Cook for a minute or two then lay the spinach on top. Allow it to start wilting then stir it in. Fluff up the quinoa with a fork and stir it into the vegetable mixture with the seeds and mint. Check the seasoning and serve.