Quinoa is 100% wholegrain, gluten free and an amazing source of protein and fibre. Not only is it vegetarian and vegan friendly, but it’s also incredibly low in fat and can be added to a meal in so many ways. Much like how you would have cous cous, quinoa can be used as a meal on its own or added to a salad, soup, bread, pudding, omelette, cereal or curries. Today I have prepared a lovely summer lunch of juicy fresh vegetables, red and white organic quinoa and a bed of bistro salad leaves.
I started off by dicing all of my vegetables into small cubes and adding them to a pan. You can use whatever you like and make whatever quantity desired. Todays lunch was governed by the contents of my fridge salad drawer which were: fresh root ginger, garlic, red pepper, yellow pepper, green pepper, mangetout, baby sweetcorn, courgette, white mushrooms, onion and carrot. I added these to a saucepan on the stove with a splash of extra virgin olive oil, a vegetable stock cube and salt and pepper to season. I cooked the vegetables on a medium heat for several minutes until they softened enough to be al dente without going wet, soft or losing shape. I then free poured the red and white quinoa straight into the pot to a mix of around one third vegetables, two thirds quinoa. My quinoa is packaged as pre-washed but most aren’t, so be sure to rinse it in a bowl of water to remove any grit and dust before cooking with it.
I covered the contents of the pan with an inch or so of water above food level, added a splash of lemon juice and dark soy sauce and after bringing to the boil simmered for fifteen minutes with the lid on until cooked. I then served it on a bed of bistro salad leaves and a sprig of fresh herbs from the garden and it was divine! To this you could add toasted pine nuts, dried berries, fresh fruits or seeds as a topping. This is a super healthy and wholesome summer lunch that leaves you feeling packed full of energy and glowing with health. When you eat well you feel well as the body is a machine and the better you treat it the more readily it will respond. Have you tried quinoa yet, and if so what are your favourite quinoa recipes?