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The Three Colours of Quinoa Recipes
Quinoa is a grain that originates in South America and has been eaten for centuries. Technically not a grain but very much used as a grain, it is a rich source of protein, contains iron, all 8 amino acids and B1, B2, B8 and B9, completely gluten free and in my eyes I consider it to be a super food that I can quite happily eat 3-4 times a week.
It can be substituted for rice when eating curries, casseroled etc., and some people mix them together. I mix it together when making brown rice sushi. For year I have used the white quinoa and quite recently realised that there are also red and black varieties, in fact they are three commercially produced quinoas. However quinoa actually ranges in colour from ivory to pink and brown to red as well. I look forard to the day when I can cook pink quinoa!!!
White Quinoa and Raw veggies
2 cups white quinoa
1 tsp sea salt or gluten free herb salt
1 grated carrot
1 grated beetroot
3 tbsp sunflower seeds
3 tbsp pepitas
1 tbsp olive oil
1 tbsp apple cider vinegar
salt and pepper to taste
Serves 6-8 as a side
Prep time: 45 minutes
Rinse the quinoa in a sieve untill the water runs clear or almost clear. Add it to a saucepan with the salt or herb salt and 4 cups of water. Bring to the boil then simmer for 15-20 minutes. You'll know it's cooked when it is soft. When cooked pour into a colander and then tip out onto a platter or large plate as this cools it down quicker as quinoa tends to keep on cooking and go mushy.
Meanwhile mix the vinegar and oil together, add salt and pepper to taste. Put the grated carrot and beetroot in a bowl and mix in the oil and vinegar misxture. When the quinoa is cool mix it with the raw veggies. Place in a bowl or platter and sprinkle on seeds. For a more flavoursome nutty experience you can slightly toast the sunflower and pepitas in a frying pan for a few minutes or until slightly browned.
Red Quinoa and Oven Roasted Beetroot
2 cups red quinoa
salt or gluten free herb salt
1 bunch of fresh beetroots
1/4 cup of raw almonds
12-18 kalamata olives
handful of parsley finely chopped
juice of 1 lemon
olive oil
1/2 tsp of cumin or fresh thyme (not both as they have completely different flavours)
Serves 4-6 as a side
Prep time: 45 minutes to 1 hour
Cut the beetroot into bite size pieces and place in a baking tray. Drizzle with olive oil and add the cumin or thyme. Cover with a lid or foil and bake in a moderate (200C) oven for 45 minutes. Meanwhile cook the quinoa like white quinoa, however allow an extra 5 minutes for it to cook. Red quinoa doesn't go as soft as white quinoa, it still has a nutty texture to it when cooked. The outer husk will curl and you will see a white tail which indicates it is cooked.
When both quinoa and beetroot are cooked, mix together and add the olives, almonds and parsley, a drizzle of oil and lemon juice.Serve with a green salad or steamed veggies, and it's delicious with a frittata.
Black Quinoa Tabboleh (with a Twist)
1 1/2 cups of black quinoa
400g cooked borlotti beans
1 handful parsley finely chopped
12 or so mint leaves finely chopped
2 tomatoes finely diced
salt or gluten free herb salt
pepper to taste
juice of 1 1/2 lemons
1 large handful of chopped macadamias
Serves 4-6 as a side
Prep time: 45 minutes to 1 hour
Cook quinoa as for white quinoa and allow an extra 5 minutes cooking time. When cooked drain and cool the quinoa. Once completely cooked mix in all the above ingredients. Present on a platter and garnish with parsley sprigs or anything green or white. The contrast looks amazing.
Serve with a salad and frittata or baked potato.
All the recipes were taken from Veet's Cuisine cooking book.
