Quinoa (pronounced keen-wah) is the seed of a grain-like crop mostly grown in Peru & Bolivia and is a great source of protein. The surprise of quinoa surprise is that it tastes surprisingly good for something which is so healthy.
Here’s a delicious recipe which is a great accompaniment to poultry etc:
1 clove of garlic, crushed
1 tbsp olive oil
1 tbsp light soya sauce
1 tbsp rice vinegar
3 spring onions, sliced
400g broccoli broken into florets
juice of half a lemon
60g feta cheese, cubed
dash of elderflower cordial (or similar)
2 small carrots, grated
1 tsp each of cumin and coriander seeds
Toast the quinoa in a dry pan over a low heat for a few minutes, then tip into a pan of boiling water for about ten minutes, turn down to a simmer and cover. Meanwhile, toast the cumin & coriander seeds in the dry pan until they smell amazing, then crush in a pestle & mortar. Break the broccoli into florets, steam briefly and then plunge into cold water to stop them cooking, they should be really crunchy.
Next combine the oil, soya, lemon juice, rice vinegar and elderflower in a jar, chuck in the salt’n’pepper, crush the garlic chuck it in too then put on the lid and shake it like there’s no tomorrow. This is the dressing.
When the quinoa is cooked, drain and allow to cool down a bit, put it in a serving bowl and add the crushed seeds, add the dressing, broccoli, cubed feta, grate the carrots, slice the spring onions and mix everything together.