Quinoa + Parmesan Hash

1. 1

   Rinse the Quinoa thoroughly under cold water then add to pot with the salt and bring to the boil, simmer uncovered for 15 minutes then set aside

2. 2

   Whilst the quinoa is still hot, add the parmesan, parsley, dill, mustard, lemon juice, and rapeseed oil, season with salt and pepper to taste then give it a very good mix (a kitchenaid or kenwood fitted with the paddle attachment works is perfect for this)

3. 3

   Form the quinoa mix into ring molds 1 inch thick, pressing down firmly to make sure there are no air pockets, set aside in the fridge for 30 minutes to rest.

4. 4

   Heat the rapeseed oil in a non-stick frying pan until moderately hot and fry till golden on both sides. Serve with smoked salmon and a poached egg for delicious results or whatever floats your boat. Enjoy!

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