I’m writing this at my desk at home, with about 30 hot rollers in my hair. They are so weighty, I feel like one of those bobbleheads that you see in the back of people’s cars. I rarely make the effort these days but Chloe is graduating from high school this evening. Somehow, my firstborn and funny little shadow has evolved into a fully grown adult. She’s become this incredibly accomplished, entrepreneurial spitfire. She’s seems unafraid of anything, although sometimes she confesses she was afraid but did it anyway. Now that exams are over, whenever I check Life360 (the tracking app we use to stalk our children), she’s deep in the ocean. She’s happiest under the water, away from all the noise. I am constantly impressed by her and absolutely terrified of what she will get up to on her gap year. She has swimming with sharks and skydiving on her list. Oh, the adventures she will have.

However, for now, she’s still home and I get to enjoy her company for a few more months. After experimenting with this recipe for a few hours, I served it to her for lunch. I sat there in my hot rollers and she sat there with a school tie threaded through her hair (impossibly this leads to very gorgeous curls, I have just never got the hang of it!) and I thought what a pair we must look! She’s the perfect person for a recipe review as although (out of kindness) she would look me dead in the eye and tell me it’s delicious (even if it’s not), she doesn’t have a great poker face. This recipe got the genuine seal of approval, I am positive.

If you have made my Moroccan quinoa salad before (an oldie but a goodie from the early Nutrifit days) then hold on to your hats. THIS recipe is going to nudge the Moroccan salad of your rotation. It’s just as delicious – possible more so – and absolutely packed with antioxidant rich plants and vegan protein. And it’s so flexible. If you have some quinoa and the ingredients for the dressing, then almost everything else is interchangeable. I love recipes that help me clear out the fridge. You can either enjoy this alone, or have it as a side to some additional protein. We had it with lamb kebabs, but chicken, fish or tofu would also be amazing.

A note on the quinoa. It’s perfectly possible to make your quinoa crispy. However, I totally overcooked mine as I was too long in the shower! If this happens to you, fear not. Just drain it really well, pop it on a plate and once it’s cool, press down on it gently with paper towels. You will be amazed at how much water it releases. Once you have pressed it as much as you can, dress it as per the recipe and bake. Even if it doesn’t become crispy, it will still be delicious and full of flavour. You’ll get the perfect crisp next time!

Crispy quinoa salad with maple, tahini and lime (serves two as a main, or four as a side)

Gluten free, dairy free, vegan.

Ingredients:

1/3 cup quinoa, cooked, cooled and well drained.

1 tbsp low sodium tamari soy sauce (gluten free)

1 tsp sesame oil

½ tsp red pepper flakes

Pinch salt

½ English cucumber, seeds removed and cut into half moons

½ cup shelled edamame, cooked and cooled

3 spring onions, finely chopped

Handful diced mango (fresh or tinned in a pinch)

1 small or ½ large avocado

Small handful fresh basil, torn

1 tbsp toasted sesame seeds

Dressing: (makes plenty)

2 tbsps tahini

4 tsps light olive oil

4 tsps rice vinegar

6 tsps maple syrup

2 tsps sesame oil

6 tsps fresh lime juice

1 tsp low sodium Tamari soy sauce (gluten free)

Small clove garlic, grated

1 inch ginger, peeled and grated

Pinch salt

(4 tsps water)

Method:

1, Preheat the oven to 400F.

2, If you haven’t bought toasted sesame seeds and only have raw, then toast them in a dry pan and then set to one side to cool.

3, Make your dressing by adding all dressing ingredients into a small blender (eg Nutribullet) and blending. Depending on how thick/dry your tahini was, you may need to add the water to thin it out a little. Feel free to adjust the thickness with more water or lime juice. Set to one side.

4, Pop your quinoa in a thin layer on a large baking sheet lined with parchment paper. Drizzle with the tamari and sesame oil, then sprinkle over the red pepper flakes. Toss by hand to make sure the quinoa is well coated. Then bake in the oven at 400F for ten minutes. Remove from the oven, toss and bake for another five or ten minutes, depending on how crispy it is already. Once cooked, set to one side to cool completely.

5, While the quinoa is cooking, cook your edamame if need be and prep your onions, cucumber, avocado and mango. I removed the seeds from the cucumber to help keep the recipe from becoming too wet. I did this by halving the cucumber length wise and used a teaspoon just as you would to removed seeds from a cantaloupe. You can skip this step if it seems like too much faff.

6, Place the quinoa, edamame, spring onions, cucumber, avocado, mango, half the sesame seeds and fresh basil into a large bowl. Toss well, but gently. Place onto dishes, drizzle with dressing and sprinkle with the remaining sesame seeds. Enjoy!

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda.