Tossed Salads and Scrambled Eggs

Quinoa with vegetables and herbs

Posted on: Tuesday 17 May 2011

I’m a recent convert to quinoa. I’ve noticed it on restaurant menus in the last couple of years but never ordered it. What piqued my interest was a cous cous salad at Christmas lunch – I generally don’t like salads but it was surprisingly palatable. We sometimes have cous cous with lamb cutlets but I haven’t considered making it a meal. I had read about the nutritional value of quinoa and decided to experiment with that instead of cous cous, and so a box was delivered by AmazonFresh with our groceries.

Quinoa makes an easy weeknight dinner and mixes well with leftovers. This is a vegetarian version but I’ve made it with roast chicken and roast beef before. I like to think of the quinoa as my canvas and my fridge as the paints! Wilted vegetables can be revived and curled up herbs not wasted. sun-dried tomatoes near its use by date? Toss it in! To make it more robust, stir in a can of tuna or add a poached chicken breast. It is light and healthy, yet satisfying and bursting with flavour. It is a versatile ingredient and requires minimal preparation time.

Recipe – quinoa with vegetables and herbs

Ingredients

1 cup quinoa

2 cups vegetable stock, low sodium

1 eschalot, diced

2 cloves of garlic, crushed or minced

3 cups vegetables, diced (I used 1 cup each of bell pepper, carrot and peas)

1 cup herbs, finely chopped or sliced (I used basil and cilantro)

2 tablespoon olive oil

2 lemons, zest and juice

Cracked pepper

Feta, crumbled to serve (optional)

Pine nuts, toasted to serve (optional)

Method

1. Place quinoa and stock in a medium size pot and bring to the boil. Reduce heat to low. Simmer covered until all the liquid is absorbed, 10-15 minutes. The quinoa is soft and translucent when cooked.

2. While the quinoa is simmering, heat olive oil over medium-high heat. Lightly brown garlic and eschalot. Add vegetables, cook until softened.

3. When quinoa is cooked, lightly fluff with a fork. Gently fold in vegetables, herbs, pine nuts, cracked pepper and lemon zest and juice. Crumble feta on top to serve.

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1 Response to "Quinoa with vegetables and herbs"

[…] fruits and vegetables. I bought a bunch of organic asparagus, to be grilled and served with quinoa this […]

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