40 LISTENER MARCH 10 2018
THIS LIFE
Q
uinoa is a seed that’s become
hugely popular in recent times. It’s
healthy, too, as it contains about
15% protein – very high for a plant
source – making it an excellent food
for those who want to eat less meat
and fish.
Thousands of years ago, quinoa
was a staple of the Incas, who cultivated it high in
the Andes. It was one of the only crops that thrived
in the extreme altitudes where they lived, but when
the Spaniards conquered the region and forced
wheat and barley crops on the Incas, it was almost
banished.
Fortunately, this century has seen a big revival,
and quinoa is now grown commercially in more
than 50 countries, including New Zealand (see
box, page 42). There are unhappy tales of farmers
being so involved in commerce that they’ve sold
their entire crop, leaving little for their families, so
it’s good to choose quinoa that has Fair Trade or
similar ethical accreditation.
I use organic white quinoa as the base for a
single-dish meal, flavouring it well during cooking,
then adding more flavour with herbs, vegetables
and a small portion of meat or fish, always ensuring
it is served moist.
Quinoa is also great in a salad, and can be used
as a breakfast cereal or in baked puddings, bars and
cakes. In the following recipes, I used Ceres white
organic quinoa in the chicken recipe and Kiwi
Quinoa for the spinach bowl. Both are called white
quinoa, but they are different colours.In with
the old
ROAST CHICKEN AND LEMON QUINOA
1 cup quinoa
2 cups chicken stock
4 chicken leg portions (thighs and
drumsticks)
small bunch fresh dill
salt and freshly ground pepper
4 tbsp extra virgin olive oil
4 courgettes
2 lemonsPlace the quinoa in a fine-mesh sieve
and rinse thoroughly under cold
water while gently rubbing the seeds
together with your fingers to help
remove the saponins. Saponins are anatural insect repellent that protects
the seeds, but they can result in a
slightly bitter taste if not removed.
Pour the stock into a heavy sauce-
pan, add the washed quinoa, then
bring to a boil. Reduce the heat to a
simmer, cover with a lid, then simmer
for 15-20 minutes or until the little
“tails” appear on the quinoa.
Remove the lid, lift the pan off
the heat, then let it sit until all the
liquid is absorbed. Fluff up the quinoa
lightly with a fork, then leave aside.
Meanwhile, preheat the oven to
190°C.
With a sharp knife, cut eachchicken leg in half through the joint.
Rinse under cold water, then wipe
dry and place in a bowl. Finely chop
about 2 tablespoons of the dill, then
mix with salt and pepper and 1 table-
spoon of the oil in a small bowl. Pour
the mixture over the chicken, then
cover and marinate for at least an
hour.
Tip the chicken and marinade into
a large oven dish. Bake it in the oven
until the skin starts to crisp and the
chicken is cooked.
Meanwhile, slice the courgettes
and lemons as thinly as possible. (I
use a Japanese mandolin.) After thechicken has been cooking for 15 min-
utes, toss the courgette and lemon
slices in the remaining 3 tablespoons
of oil, then spread them evenly in the
roasting pan, adding a sprinkling of
salt. Toss them once during cooking.
If thinly cut, they should be done in
about 10 minutes. To check that the
chicken is cooked, pierce the thickest
part with a sharp knife and observe
the colour of the juices. If they’re still
pink, cook the chicken for an extra
5-10 minutes.
To serve, divide the warm quinoa
between 4 plates, then top each with
chicken pieces and a good helpingA nutritious ancient seed
that was once a staple of
the Incas is making its way
into dishes ranging from
salads to puddings.
by Lauraine Jacobs
FOOD
Roast chicken and
lemon quinoa. Right,
egg, spinach and
olives quinoa bowl.