Quinoa was regarded as a sacred grain by the Inca and Maya tribes of South America, who praised its supernatural powers. Not so long ago this 'superfood' was only available in health food shops but nowadays you can buy it in most large supermarkets.
1 tablespoon sunflower oil
1 onion, finely chopped
1 teaspoon medium curry powder
750 mls vegetable stock
1 tablepoons chopped fresh parsley
juice of 1/2 lemon
sea salt and freshly ground black pepper
- Heat the oil in a suacepan, add the onion and cook for 1 minute until the onion is transparent, then stir in the curry powder
- Add the quinoa and continue to cook for a few minutes until the grains absorb the prices. Stir continuousky
- Add the stock and bring to a rapid boil. Ad a pinch of salt, reduce the heat slightly and allow the quinoa to cook uncovered for 14 - 16 minutes.
- Sitir in the parsley and lemon juice and season to taste with salt and pepper.
Goes well served hot with tagines and tasty casseroles but is also good as an energy boosting salad. Leave to go cold and add your favourite chopped, raw vegetables. Dress with 1 tablespoon extra virgin olive or cold pressed rapeseed oil and some more lemon juice if required.