I made quinoa tonight (from 14 August facebook post) and it was amazing. My husband loved it. It was to accompany my lamb chops (a few times a month I have some red meat) and his Quorn curry. Quinoa is a great alternative to the usual suspects of rice or cous cous and has more protein.
Here’s what I did…First I need to specify that I use a rice cooker for rice, quinoa or millet. This was a tip generously shared by Tracey, the chef at Blooming Cactus veggie restaurant in Lanzarote to cook quinoa perfectly but it’s what you put in with the quinoa and what you dress it with that is the real beauty of it. We use our rice cooker quite regularly and are ever so pleased with it. Apart from being perfectly cooked, once you put the ingredients in and close the lid you don’t have to think about it again and can get on with preparing other foods. No sieving needed – should use up the water and be fluffy. Beeps when ready and keeps it warm until needed when you just scoop it out and hey presto. Ours is a Tefal 4 in 1 RK701115 but seems to have been replaced with an 8 in 1 now. We’ve only ever used it in rice cooker mode.
Ingredients to create 4 servings as an accompaniment to another dish
1 cup of quinoa (rinsed under the tap)
2 cups of water (we use alkaline level 2 water as just got a Jupiter Athena but tap water is fine – filtered water will always be better)
1/3 teaspoon turmeric
1.5 teaspoons Marigold vegetable bouillon powder
Small handful frozen petit pois
Put the ingredients in the rice cooker. Stir with wooden spoon. Close the lid and press on. Wait for the beep :-).
Meanwhile slow saute these vegetables to serve on top
2 inches of leek finely sliced
3 inches of courgette peeled and finely sliced
3 small organic carrots, peeled and chopped into approx 0.5cm slices
1/3 onion chopped into cubes
2 cloves of garlic (I used one normal and one smoked because I have a real thing for smoked garlic even from sniffing its heavenly scent before chopping it into fine slices)
30-40g butter heated with 2 tablespoons olive oil