"You shouldn't be scared of what you don't understand" - Ravi, on quinoa, 2016.
So if you are even half interested in food, or you eat, then you'll probably have heard of 'quinoa'. The general vibe we get is that it can do no wrong. Apparently it's a superfood. Whatever that means. So when I saw it on sale I thought I'd bite the bullet and buy some.
I returned to the house, proudly bearing this seed-come-grain which no one knows how to pronounce and set about making my lunch. My first shock was that you actually have to cook this thing. I don't know why but I kind of assumed it was one of those things that was edible straight away. No. You have to cook it for 10 mins. And then once it's done it looks like little pieces of frog-spawn with tails #technicalterm.
Anyhow, my verdict is basically that I think it needs something a tad sweet to go in it (the raisins in this recipe worked fab, as did the feta). So in general it's good. I had mine at 1pm and, writing this at 5:30, I am still fairly full so it's worth a shot, even just for the novelty factor.
If anyone knows any OMG YOU MUST TRY THIS recipes with quinoa (or anything else), please get in touch - you can message the facebook page here. Or email in "BarkingBaking(at)gmail.com". Such fun.
So if you are even half interested in food, or you eat, then you'll probably have heard of 'quinoa'. The general vibe we get is that it can do no wrong. Apparently it's a superfood. Whatever that means. So when I saw it on sale I thought I'd bite the bullet and buy some.
I returned to the house, proudly bearing this seed-come-grain which no one knows how to pronounce and set about making my lunch. My first shock was that you actually have to cook this thing. I don't know why but I kind of assumed it was one of those things that was edible straight away. No. You have to cook it for 10 mins. And then once it's done it looks like little pieces of frog-spawn with tails #technicalterm.
Anyhow, my verdict is basically that I think it needs something a tad sweet to go in it (the raisins in this recipe worked fab, as did the feta). So in general it's good. I had mine at 1pm and, writing this at 5:30, I am still fairly full so it's worth a shot, even just for the novelty factor.
If anyone knows any OMG YOU MUST TRY THIS recipes with quinoa (or anything else), please get in touch - you can message the facebook page here. Or email in "BarkingBaking(at)gmail.com". Such fun.
Ingredients
Method
Get the water boiling. Chuck in the quinoa. Give a quick stir then cover with a lid and turn the hob temperature right down. Let it simmer for 10 mins. Try not to touch it as that lets steam out and dries it out and then you're left with burnt pan. Not what you want.
Meanwhile, chop the parsley and mint up. Pop in a bowl. Bung in the raisins and the feta. Chop the tomatoes up. I didn't put them in with the mint etc because I didn't want it going soggy.
When the quinoa is done it should look like weird frog-spawn and you should see what look like white 'tails/curls'. Taste it. It should be tender. Pop it on a large bowl/plate and spread about. Squeeze some of the lemon in. Stir about - this'll release some of the heat.
Then pop everything in. Stir together. Top with more lemon juice and pepper.
Enjoy.
- 100g quinoa
- 300ml water
- Handful parsley, chopped
- Handful mint, chopped
- Handful raisins (seedless, obviously, no one likes seeds)
- Handful plum tomatoes, chopped
- Hunk of feta
- Half a lemon
- Pepper
Method
Get the water boiling. Chuck in the quinoa. Give a quick stir then cover with a lid and turn the hob temperature right down. Let it simmer for 10 mins. Try not to touch it as that lets steam out and dries it out and then you're left with burnt pan. Not what you want.
Meanwhile, chop the parsley and mint up. Pop in a bowl. Bung in the raisins and the feta. Chop the tomatoes up. I didn't put them in with the mint etc because I didn't want it going soggy.
When the quinoa is done it should look like weird frog-spawn and you should see what look like white 'tails/curls'. Taste it. It should be tender. Pop it on a large bowl/plate and spread about. Squeeze some of the lemon in. Stir about - this'll release some of the heat.
Then pop everything in. Stir together. Top with more lemon juice and pepper.
Enjoy.
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