WITH its nutty taste, quinoa suits both savoury and sweet dishes.
It can be served as a side dish and used in salads, soups and baked goods.
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Remember to rinse quinoa well before cooking to remove a naturally occurring bitter residue.
The Grains & Legumes Council recommends rinsing the nutty-tasting grain well before cooking to remove the residue of saponins, a naturally occurring plant defence.
The council’s tips for cooking quinoa like a pro:
1. Add one cup of quinoa to three cups of water, bring to the boil then simmer for 12 to 15 minutes. Drain and rinse with lukewarm water.
2. Spread the cooked quinoa out on a tray and dry off in the oven at 160° until light and fluffy, about 10 minutes.
3. For slightly golden quinoa, drizzle with some olive oil before you put it in the oven.
MEGS GARNHAM’S QUINOA MAPLE, PEAR AND BANANA LOAF
1 cups of cooked quinoa (basic quinoa porridge is best)
1 cup hazelnut meal
1 cup gluten-free self-raising flour
cup maple syrup
100ml olive oil
150ml almond milk
3 small bananas sliced
1 small pear diced
❏Line bread tin with baking paper, slice on one of the bananas and place on the bottom. Heat oven to 165°.
❏Blend all dry ingredients, fold through pear and two bananas.
❏Add maple syrup and oil.
❏Gradually add almond milk. Don’t make the mixture too sloppy. You may not need all 150ml, depending on flour mix.
❏Bake at 165° for about 40minutes.
BASIC QUINOA PORRIDGE
2 cups quinoa flakes
2 cups quinoa grain
3 cups coconut milk and cup water
1 tablespoon brown sugar
❏Wash grain cover with four cups of water and cook until just soft.
❏Add coconut milk to flakes stir over heat until it starts to thicken. Add grain and sugar.
❏Stir over heat until desired thickness.
❏Add fruit and yoghurt, yum!
Recipes by Megs Garnham, owner and chef of Newcastle’s Soul Foods. Picture (above) by Simone De Peak.
FRENCH-STYLE LENTIL & QUINOA SALAD
Serves 6 as a side dish
Preparation time: 40minutes
cup McKenzie’s French-style lentils
1 red apple, quartered, cored and sliced ﬁnely
1 Lebanese cucumber, sliced ﬁnely lengthwise
3 celery stalks, sliced ﬁnely
5 spring onions, sliced ﬁnely
cup rice wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon brown sugar
2 tablespoons lime or lemon juice
❏Place lentils and cup of water into a saucepan and bring to the boil. Reduce heat and simmer for 20minutes. Drain and set aside to cool.
❏Meanwhile, add quinoa and 1 cup of water into a small saucepan. Bring to the boil then reduce heat to low. Cover and cook for 10-12 minutes or until stock is absorbed and quinoa is tender. Fluff with a fork and set aside to cool.
❏To prepare dressing, place all ingredients in a small bowl and whisk to combine.
❏In a serving bowl, combine cooked and well-drained lentils and quinoa with apple, cucumber, celery and spring onions. Pour over dressing and mix well.
Recipe and image at left courtesy McKenzie’s Foods via glnc上海夜生活.au.