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recipes

quinoa - pilaff style

Extremely versatile - quinoa is actually a seed not a grain and is gluten free – it is very easy and quick to prepare and when cooked the it is soft on the outside but retains a slightly crunchy middle creating an interesting texture. It is a complete protein containing all 8 essential amino acids and is therefore an excellent meat substitute and can be used in soups, stews, stir fries and salads.
Quinoa will increase in volume by 3 or 4 times and can be served hot or cold.

serves 4
Ingredients
  • 125 g quinoa – (rinse and drain well - removes any bitterness)
  • 1 teaspoon marigold bouillon powder
  • ¼ teaspoon ground turmeric
  • maldon sea salt
  • freshly ground black pepper
  • 1 tbsp extra virgin olive oil
  • 1 red onion – finely chopped
  • 2 cloves garlic – finely minced
  • 1 red pepper – cut into small chunks
  • 1 orange pepper – cut into small chunks
  • 1 chilli – finely chopped
  • sun dried tomatoes – finely chopped
  • extra virgin olive oil
  • bunch fresh parsley
Method
  • measure the quinoa into a jug and place into a saucepan
  • add double the same volume of boiling water from the kettle
  • add the marigold bouillon powder, turmeric, seasoning and cook over a moderate heat for about 10 minutes
  • remove from the heat, cover and leave it to absorb any remaining water
  • heat the olive oil in a saucepan over a low heat and add the onion, garlic, peppers and chilli
  • cook until soft but not coloured – add in the sun dried tomatoes and cook for a few more minutes
  • add the vegetables to the quinoa and mix well adding the chopped parsley and the olive oil
  • check and adjust seasoning

© elizabeth kennedy/who's cooking 2004