So this is a first… Yes you did read the title correct. Yes I did in fact feature a recipe using Quinoa. And yes I did also include a recipe which is (new to poundofbutter) not a sweet dish. Two new phenomenons in one.
I have always been a little suspicious of anything that gets promoted as the new ‘superfood’. Hence the reason why it took me a while to get around to trying quinoa. I must admit I was totally overwhelmed by the abundance of fresh flavours and texture from this recipe.
For anyone unfamiliar with Quinoa like myself it is a grain like crop derived from South America. It is cultivated as a food source for it’s edible starchy seeds and it is species of goosefoot. Strictly speaking, quinoa is a seed but it is commonly referred to as a grain and as such is prepared like so.
Nutritionally it is high in protein, has essential vitamins and minerals such as calcium, phosphorus & iron, not to mention the 8 essential amino acids required for good health and repair.
Regardless of all this one of the most interesting things for me about Quinoa is it’s texture. Something a little like barley with its chewiness, it also has a light fluffiness comparable to well prepared couscous.
In this simple salad I decided to combine a small number of different ingredients which have been inspired by some pals of mine who regularly enjoy Quinoa.
Finally would you know you're eating something very healthy? The answer is Yes. Quinoa needs plenty of flavours added to help it but in saying all this I would incorporate it again into my diet and I think some roasted butternut squash cubes would also really give it some extra body and flavour.
This salad is a healthy, light dish delicately flavoured through the use of coriander, pomegranate and lemon. It is also a great gluten free dish to add to your table during this nice weather for the summer. This recipe serves 6 people as a small side dish serving.
Hope you enjoy!
Ingredients:
-1 cup of quinoa
-1/2 red pepper
-1 red onion
-Juice of 1 lemon
-1 pomegranate
-Bunch of coriander finely chopped
-1/2 cup of toasted pine nuts
-Several twists of freshly ground black pepper
Method
1. To cook the quinoa, first rinse the quinoa in a sieve under cold water to remove any impurities for a minute or two. In a medium size saucepan combine the rinsed quinoa and 2 cups of water. Bring the water to the boil, then cover the pot and reduce the heat to a simmer and cook for 15minutes. Remove the quinoa from the heat and let it rest still covered for 5minutes. Uncover the pot, drain any excess water and fluff the quinoa with a fork and leave on a plate to cool completely.
2. Toast the pine nuts in a dry frying pan over a medium - low heat for 2-3minutes stirring frequently until they turn a light golden brown colour. Do not leave the frying pan as they can burn easily. Transfer them to a small bowl and leave to cool.
3. Finely chop the red pepper, red onion and coriander and combine together with the quinoa once cooled. Juice the lemon and add the juice to the quinoa mixture. Slice the pomegranate in half and using a wooden spoon lightly tap the back of the fruit to gently pop out the seeds.
Assemble salad and toss together all the ingredients gently. Season with some freshly ground black pepper.
Serve right away or refrigerate for later.
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