Ok, before we begin let's get the pronunciation right: Keen-Wah, not Kee-No-Ah. Glad that's sorted.
Quinoa is a super-good-for-you grain that needs loads of flavour added, as it's completely bland on its own. It's high in protein, rich in amino acids and a good source of iron - perfect for pregnant women and everyone else! I have it with salady things in it like peppers, chilli, ginger, spring onion, basil and mint, with lots of lemon juice and a dash of olive oil. Sometimes I really need a light but hot and satisfying meal and this hale and hearty version really does it for me. Quinoa must always be rinsed and then lightly toasted in a dry non-stick pan to give it a nutty taste. In this recipe I cook it in stock rather than water and it is lovely served with roast chicken or fish.
Quinoa with Roast Vegetables
(serves 2 as a main or 4 as a side dish)
1 1/2 cups Quinoa
1 litre stock
1 head of broccoli
2 red onions
salt and pepper to season
Separate the broccoli florets and par boil. Chop the onions and peppers into wedges. Place all the vegetables on a baking tray and lightly drizzle with the oil then season. Roast in a medium oven for 20 mins or until the onions are caramelised and the broccoli is cooked through.
Rinse the Quinoa and toast the wet grains in a dry pan until they turn slightly nutty. Add half the stock and bring to the boil. Simmer gently until all the stock is absorbed then add a couple of tablespoons at a time until the Quinoa is tender enough to eat with a slight bite.
Add the vegetables to the hot Quinoa and adjust the seasoning if necessary. If there are any leftovers they can be revived very nicely in the microwave the next day.