Preparation Time: 10 mins | Cook Time: 20 mins | Servings: 3

Ingredients

• 1/2 cup uncooked quinoa
• Juice of 2 lemons, divided
• 1/2 cup nuts or seeds of choice
• 1 small cucumber
• 4 tablespoons Hazelnut butter Buy it here
• 4 tablespoons olive oil
• 1 teaspoon chili flakes
• 2 cups arugula

Steps

1. Pre-heat oven to 220°C.
2. In a medium pan over high heat, bring quinoa, 1 cup water and juice of 1 lemon to a boil. Season with salt, cover and reduce heat to low. Simmer until liquid is absorbed, about 10 minutes; let cool.
3. On a baking sheet, toast nuts/seeds until crunchy, about 10 minutes.
4. Slice cucumber in half lengthwise, then cut into half moons.
5. In a bowl, combine hazelnut butter, olive oil, remaining juice of 1 lemon and chili flakes.
6. In another bowl, combine quinoa, nuts/seeds, cucumber and arugula; toss with hazelnut butter dressing.