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Prepare the quinoa by rinsing well in a sieve, then add to a small pan and cover with water. Bring to the boil, then reduce the heat and simmer for 10-12 minutes until the quinoa is cooked. Drain in a sieve/strainer and set aside.
Place a wok or deep frying pan over high heat and tear the dried chilli into large pieces straight into the pan (that way you won’t lose any seeds). Toast the dried chilli in the hot pan until just starting to colour, then add the oil, curry leaves and mustard seeds. As the seeds start to pop, add the onion and sauté over low heat for 10-12 minutes until the onion is translucent and soft.
Add the ginger, chilli powder and green chilli, mixing well, and continue to sauté for 1-2 minutes.
Add the cooked quinoa to the pan, along with the date syrup, lemon juice and 1/2 teaspoon salt.
Combine everything well and add more salt to taste, if needed. Return the mixture to a medium-high heat and add the tomatoes. Cook for 1-2 minutes, then remove from the heat and add the torn basil. Mix well and serve immediately.