Gluten Free Sweet Chilli and Edamame Quinoa

Place the quinoa in a pan with boiling hot vegetable tock and boil for around 20 mins until all the liquid has been absorbed by the quinoa and the quinoa had a ring round the outside of the grain (this how how to tell it is done).

Just before your quinoa has finished cooking, just a minute or two before, add the beansprouts, edamame beans and finely diced red pepper to the pan to warm them through.

While waiting for your quinoa, in a jug mix together tamari sauce, sweet chilli sauce and lemon juice.

Place a handful of spinach on each serving plate and top with the quinoa. Finally, drizzle over the sauce made in the previous step.