To cook Quinoa bring 2 cups of water to boil, add 1 cup of Quinoa, bring back to the boil, turn heat to low, put the lid on and cook for 15 minutes without disturbing. Turn off the heat and leave undisturbed for another 3 minutes. Fluff with a fork. ( For savory dishes try cooking it in a stock of your choice.) You can add fruit, seeds and honey, maybe a little yoghurt for breakfast. Substitute it in couscous dishes and serve as lunch or dinner or as an accompaniment to curries instead of rice. Add it to salads or use in wraps. The possibilities are only limited by you imagination.
Quinoa and Beetroot Salad
2 cups (500ml) of stock (I use homemade vegetable stock)
1 small beetroot, peeled and very finely diced
1 cup of quinoa
1 tablespoon of extra virgin olive oil
Juice and zest of 1 small lemon
Sea salt 1
Bunch of chives, snipped with scissors
Bunch of parsley leaves or coriander
Large handful of black olives, pitted and chopped
Natural yoghurt or sour cream
Iceberg lettuce leaves carefully separated washed and dried.
Bring the stock to a boil, drop in the beetroot, quinoa, oil and half a teaspoon of salt, followed by the zest and juice of lemon. Bring back to the boil, lower the heat right down, clamp the lid on tightly and leave, untouched, for 15 minutes. Turn off heat and stand, still covered, for a further 3 minutes.
Lift the lid and fork through half of the herbs and the olives. Cool completely, and add the rest of the herbs. Serve in lettuce cups with a dollop of sour cream or yoghurt on top. Keeps for up to two days. Recipe from Nourish Me
Organic available at NaturaVida.
4/20 Brisbane Road Mooloolaba Q4556
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