Healthy 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

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