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| SATURDAY |
Quinoa is a wonderful grain, one of the few to contain all the amino acids essential for complete protein. Mixing it with lots of fresh herbs, as in this recipe, is a lovely way to serve it, and you can eat this hot, warm or cold. You could add other ingredients too: olives, chopped cherry tomatoes, diced cucumber… it’s very versatile.. It’s lovely served with some little gem or romaine lettuce leaves, for scooping it up.
200g (7oz) quinoa
400ml (3/4 pint) water
1 teaspoon vegetable bouillon powder or a cube
Bunch of flat-leaf parsley, chopped
Bunch of mint, chopped
4 spring onions, chopped
11/2 tablespoons freshly squeezed lemon juice
1-2 tablespoons olive oil
salt and freshly ground black pepper
little gem lettuce leaves (from 2 lettuces), to serve
Put the quinoa into a sieve and rinse under the cold tap, then put it into a dry saucepan and stir over the heat for 3-4 minutes, until it is lightly toasted; the moisture clinging to it with prevent it from burning.
Add the water and bouillon to the quinoa, bring to the boil, then cover and leave to cook gently for 20 minutes, until the liquid has been absorbed and the quinoa is tender.
Remove the pan from the heat and leave to stand for a further 10 minutes, still covered.
Let the quinoa cool slightly, or completely, then stir in the chopped parsley, mint, spring onions, lemon juice and olive oil.
Mix well, then season to taste with salt and pepper. Serve heaped up on a base of the lettuce leaves. |
| SERVES 4 |
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