Instructions

• Using a vegetable peeler, peel the lemon into wide strips and place the peel in a medium-sized pot. Add the water, grated ginger, and salt and bring to the boil over a high heat.
• Once the water has come to the boil, reduce the heat to medium-low and add the quinoa and steel-cut oats. Cover the pan with a lid and simmer for 20-25 minutes.
• In the meantime, halve the earlier peeled lemon and when the quinoa and oats have cooked, squeeze in the lemon juice, around 2-3 tablespoons. Remove the lemon peel and serve. Alternatively store in an airtight container in the refrigerator for up to 5 days.