Quinoa is native to the Andean region of South America where it is the principal food of the area. Often considered a grain, it is actually a seed that is celebrated for its high levels of protein and vitamins B & E and iron. It’s an instant alkaliser! Read through the recipe for and discover the tea towel method I learnt when I was working at Minami Japanese restaurant in South Yarra in 1985 as this is how Japanese chefs complete the absorption method for rice – and I have never looked back. I know it will work for you, too. How to cook with quinoa? Try this recipe:
Red quinoa, shoots, nuts, peas
1 cup red quinoa, rinsed and drained
1 cup water
100 grams assorted sprouts sprouts
50 grams green peas, cooked
1 tablespoon mint, finely shredded
50 grams raw almonds, roughly chopped
1 teaspoon linseeds, lightly crushed
4 tablespoons cup extra virgin olive oil
1 tablespoon apple cider vinegar
1 lime, zest and juice
Cracked black pepper
- Place quinoa in a saucepan and cover with 1 cup of water. Bring to the boil, reduce heat and simmer gently without the lid until nearly all of the liquid has been absorbed.
- Cover pot with a folded tea towel and then place lid so as to absorb remaining liquid and the quinoa has started to split from the husk and become slightly translucent. Fluff it with a fork.
- Combine sprouts, peas and mint leaves, almonds and linseeds with the cooked quinoa.
- Whisk dressing ingredients together well and gently toss through the salad.
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