The_AustralianWomensWeeklyFood-Issue23_2017

54

“Quinoa is quick to cook, and the tiny seeds

are packed with protein, fibre, iron and a wide

spectrum of minerals – so nutritious and filling.”

Sophia Young, Style Director, AWW Cookbooks

BASIC QUINOA

PREP + COOK TIME 20 MINUTES SERVES 4

1 cup (200g) quinoa
(red, white or tri−coloured)
2 cups (500ml) water

Rinse quinoa in a sieve under cold
running water. Place quinoa and the
water in a medium saucepan; bring to
the boil. Reduce heat to low; cook,
covered, for 15 minutes or until
quinoa is tender. Drain; cool slightly.
Serve as is, orin one of the salad
variations, here.

BASIC QUINOA SALAD

VARIATIONS

1 QUINOA HALOUMI SALAD

Make Basic Quinoa (left). Combine

1 clove crushed garlic, 2 tablespoons

each lemon juice and olive oil and

2 teaspoons each ground cumin and

coriander. Add to quinoa with 100g

baby kale and ¼ cup mint leaves;

toss. Cook 250g sliced haloumi in

an oiled frying pan over high heat

for 1 minute each side or until golden;

add to salad. Sprinkle with a handful

of pomegranate seeds.

2 MOROCCAN CHICKEN

QUINOA SALAD

Make Basic Quinoa (left). Heat

2 tablespoons olive oil in a small

frying pan; cook 1 clove crushed

garlic, 1 chopped red onion,

1½ teaspoons each ground ginger,

cinnamon and turmeric for 8 minutes

or until onion is soft. Add to quinoa

with 500g shredded chicken and

½ cup each halved sicilian olives and

parsley, and 1 tablespoon each lemon

juice and sliced preserved lemon rind.

3 QUINOA, LENTILS & SEEDS

Make Basic Quinoa (left); place in

a bowl. Add 400g can drained lentils,

425g mixed cherry tomatoes,

1 finely chopped small red onion,

2 tablespoons each toasted pepitas,

sunflower seeds and pine nuts and

½ cup each currants, parsley and

coriander leaves. Drizzle with

2 tablespoons each lemon juice

and olive oil; toss. Top with 100g

crumbled fetta and ¼ cup toasted

flaked almonds.

4 PUMPKIN & QUINOA SALAD

Make Basic Quinoa (left). Preheat

oven to 200°C/180°C fan. Toss

1kg jap pumpkin cut into wedges in

2 tablespoons olive oil on an oven

tray; roast for 30 minutes or until

tender. Combine 2 tablespoons each

lime juice, fish sauce, brown sugar,

peanut oil and coriander and 1 thinly

sliced long red chilli. Combine

quinoa, dressing and

pumpkin; top with

¼ cup thai basil leaves.

Basics