Orange-scented quinoa salad with pistachios and dates

Method

1. Bring 500ml water to the boil in a medium saucepan. Add the quinoa and reduce the heat to low, then cover and cook for 18-20 minutes until the water is absorbed. Remove from the heat, fluff with a fork and spread over a large plate to cool.
2. Meanwhile, in a dry frying pan, toast the pistachios until fragrant and starting to brown. Cool, then coarsely chop.
3. To make the dressing, whisk together the orange juice, olive oil and vinegar and season well.
4. To assemble the salad, put the quinoa in a serving bowl and toss with half the dressing. Fork through the orange zest, spring onions, herbs, watercress, dates, chopped pistachios and enough of the remaining dressing to coat. Taste and add more salt, pepper and/or dressing if needed, then serve.

A recipe from Easy Vegan by Sue Quinn (£11.99; Murdoch Books)