Try out this simple recipe which will perfectly match the flavour of the smoked quinoa grains.
Place the smoked quinoa in a pan along with the water, half the smoked paprika (1/4 tsp), ground cumin and a pinch of salt, before cooking as per instructions on the packet.
Once cooked leave to cool.
Halve the cherry tomatoes and add to a bowl along with the cucumber, red pepper, sweetcorn and the cooled cooked quinoa.
In a separate small bowl, mix together the creme fraiche, chipotle paste and the remaining 1/4 tsp of smoked paprika, to create a sauce to accompany the dish.
Serve the salad in a bowl along with a light squeeze of lime over the top. Finish off with a generous dollop of the mixed creme fraiche sauce on the top.
The British Quinoa Company Ltd