Quinoa and the Kitchen Sink!

Quinoa and the Kitchen Sink!

Quick Overview:

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!

Ingredients

  • 125g - Quinoa
  • 1 – Carrot
  • ½ – courgette, chopped
  • ¼ – butternut squash, cut into 1 inch size pieces
  • 1 – medium cooked beetroot
  • 2 tsp – cumin seeds
  • 2 tsp – coriander seeds
  • 2 tsp – caraway seeds
  • 1 tsp – cracked black pepper
  • 1 – red onion, chopped
  • ½ bunch – mint, chopped
  • ½ bunch- parsley, chopped
  • ½ tsp – Mojo Risin’ Chilli Relish
  • 2 cloves – garlic, minced
  • ½ – lemon, juiced
  • 2 tbsp – raisins
  • 1 tsp – Salt
  • Toasted flaked almonds to garnish

Method

  1. 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)!
  2. Heat a little oil in a pan and add the whole spices.
  3. Fry the spices for a few seconds, then add the butternut squash.
  4. Cook on low heat for about 5 minutes.
  5. Add the garlic and courgettes and cook for another 10 minutes.
  6. Add the red onion, raisins, chilli and quinoa.
  7. Mix in the lemon juice and salt, put a lid on the pan and set aside.
  8. Peel and grate the beetroot and the carrot and mix in with the quinoa along with the herbs.
  9. 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!