Sweet Chilli Quinoa


Dairy free / egg free / gluten free / nut free


  • 1 cup of quinoa
  • 3 cups of water and 1 cube of vegetable stock or use three cups of homemade stock.
  • 1/4 cucumber
  • 6-7 cherry tomatoes
  • small handful of chopped chives
  • 1 spring onion
  • 1 handful of rocket
  • 1 handful of mixed lettuce leaves
  • 1 handful of sunflower / pumpkin seeds
  • finely chopped chilli
  • chopped and cooked finely chopped chorizo

For the dressing

  • 2 tsp sweet chilli sauce
  • 2 tsp olive oil
  • pinch of salt
  • pinch of pepper





Add the 3 cups of water to a pan and place over medium heat. Bring to the boil and add the 1 cup of quinoa and vegetable stock cube. Turn down the heat and let the quinoa simmer for 10-15 minutes.

Finely chop the cucumber, spring onions, chives and chilli. Quarter the cherry toms and add them all into a big bowl.

While the quinoa is cooking, lightly toast the seeds in a pan. If you would like to add chorizo, you can do this at the same time. 

Mix the ingredients of the dressing together in a small pot.

When the quinoa is ready, drain and rinse with cold water.

Once drained, add the quinoa to a bowl with all your other ingredients, add the dressing and mix together.

Roughly chop the lettuce leaves and rocket and throw those into the mix too!

Stir it all up and serve with the toasted seeds.

Recipe taken from Frankie Friendly Foods by Frankie Davies. Available to buy on our online shop.

Gracie CrakeComment