The smell of the pecan nuts toasting along with the sesame seeds, makes for a very inviting light lunch.

This a high-protein, low glycaemic load recipe; the complex carbohydrate (quinoa) will be absorbed slowly into the blood stream. The healthy fats from the sesame oil, nuts and seeds are anti-inflammatory and will provide that fuller-for-longer feel whilst eating a light lunch.

Method:

• Put the quinoa and water in a saucepan and bring to the boil. Cover and simmer for about 15 minutes, or until all the water has been absorbed and the quinoa grains are soft and fluffy.
• While the quinoa is cooking, toast the pecan nuts and sesame seeds in a pan on a low–medium heat for 5 minutes until they go a little darker in colour. They will toast in their own oil. Set aside.
• Add the peas to the quinoa and stir through, then remove from the heat. They will cook or soften slightly in the residual warmth.
• Add the grated carrot.
• Combine the sesame oil, tamari, lemon juice and pepper in a screw-topped jar and mix thoroughly. Pour the dressing over the quinoa salad and stir. Stir in the fresh herbs. Sprinkle with the toasted pecans and sesame seeds to finish. Serve hot or cold.
• Tip for variations: For a hint of sweetness, stir in a spoonful of pomegranate seeds. For some extra protein, add some feta or avocado.

Recipe extracted from How Can I Help You?