sharing recipes from one generation to the next
Quinoia is often labelled as a super food because it is a protein rich grain.
It’s a relatively new ingredient to me. I have experimented with both the red and white varieties and declare a preference for the white. I love both the flavour and texture, but like rice, pasta, couscous and polenta it can be bland if not adequately seasoned during cooking. I have found that to treat the cooking of quinoia much like the making of a pilaf, it can be infused with herbs, spices and other aromatics making it a versatile addition to my repetoire
1 cup white quinoia
1 ¾ cups vegetable stock
1 tablespoon olive oil
½ teaspoon salt
Good grinding black pepper
Juice of 1 lemon
2 teaspoons ground cumin
1 tablespoon olive oil extra
2 tablespoons currants
2 tablespoons toasted pine nuts
¼ cup finely chopped coriander
¼ cup finely chopped mint
Sea salt and freshly ground pepper to taste
In a small pot, bring the stock, oil, lemon juice salt and pepper to the boil, add the quinoia, reduce the heat and simmer for 10 minutes by which time the stock should be absorbed and the quinoia cooked and fluffy. Tip the cooked grain into a bowl, add the olive oil and cumin. Allow to cool. Mix through the nuts and chopped herbs and season to taste.
Delicious topped with roasted heritage carrots.
I’m with the ;people who commented that they’ve only known quinoa as a side dish. This looks lovely. I very much look forward to making it and to seeing what else you can come up with.
I love quinoa as well. I’ve only ever had it as salads and am always looking for new recipes. This looks like a great one!
Thanks! We really enjoyed it….
I LOVE quinoa but I normally just have it as a side. This is a great way to make it a meal with adding all of the spices. Sounds so flavorful!
Thanks, it was delicious. I have a few more ideas about how I can turn delicious nutty quinoia into a complete meal. Standby 😉
looks amazing! =9
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