The Peruvians rightly called quinoa (pronounced KEEN-waa) the food of the gods. Everything about it is amazing – nutritious, tasty, plentiful, filling, oh you gorgeous little grain! It’s a dream for coeliacs and vegans too and I love my quinoa mixed with just about every healthy nutritious tasty thing under the sun – and still keep it vegetarian! So, I’m to going to keep ranting and raving, I just think that you should go out and get some quinoa and crack on with this recipe that will make you very happy, nourished and satisfied!
(Serves about 4 – or can be used again the next day happily!)
125g – Quinoa
1 – Carrots
1/2 – courgettes, chopped
1/4 – butternut squash, cut into 1 inch size pieces
1 medium sized – beetroot
2 tsp – cumin seeds
2 tsp – coriander seeds
2 tsp – caraway seeds
1 tsp – cracked black pepper
1 – red onion, chopped
1/2 bunch – mint, chopped
1/2 bunch- parsley, chopped
1 – red chilli, finely diced (and not rubbed into your eyes!)
2 clove – garlic, minced
1/2 – lemon, juiced
2 tbsp – raisins
1 tsp – Salt
Toasted flaked almonds to garnish
Wrap the beetroot in tin foil and bake in the oven for about an hour on 160C. It’s ready when you can insert a skewer with ease through it.
Bring a pan of water to boil and cook the quinoa according to the instructions on the packet. (basically, dunk it in boiling water, wait for it to ‘open’, drain)!
Heat a little oil in a pan and add the whole spices. Fry the spices for a few seconds, then add the butternut squash. Cook on low heat for about 5 minutes. Add the garlic and courgettes and cook for another 10 minutes. Add the red onion, raisins, chilli and quinoa.
Mix in the lemon juice and salt, put a lid on the pan and set aside.
Peel and grate the beetroot and the carrot and mix in with the quinoa along with the herbs.
Eating it: Quinoa goes on the plate, with the almonds sprinkled on top and a nice side salad! Easy as that! If you’re a die hard carnivore, this goes lovely with a bit of chicken or salmon!