So who doesn't love quinoa? I think we all do: it's a godsend for us vegans! Not only is it delicious, filling and versatile, but it is packed with protein ( a complete protein, all 8 amino acids) and a lot of other nutrients. I have just recently discovered this wondrous grain (although it is actually a seed, I believe) and one of the things I love about it is that it is ready to eat with minimal cooking. This is one of my favourite dishes, as it tastes delectable either hot or cold: you can cook it for dinner, and then save some and eat it cold the next day as a salad, as I often do. The salad version is nice served with some lemon wedges and a little drizzle of olive oil.
Ingredients (Serves 4)
1½ cups quinoa
1 cup cashew nuts (or any other nuts of your choice, eg pecans, almonds)
Bunch of scallions/spring onions
Small bunch of fresh thyme
Small bunch of fresh parsley
1-2 tbsp olive oil
1) Allow between 60-80g quinoa( dry weight) per person. Rinse thoroughly and add to twice its volume of boiling salted water. Cook over a moderate heat until the white germ separates (around 10 minutes). Remove from heat, cover and leave to absorb the remaining water.
2) Whilst the quinoa is cooking, wash the onions and chop them into small pieces.
3) Scrub the courgettes, remove the ends and chop into small chunks.
4) Toast the nuts for a few minutes in a dry pan (do this over a low heat, and keep an eye on them, as they burn easily!)
5) Fry the courgettes and onions in the olive oil, stirring continuously.
6) When the vegetables are well-cooked, add the quinoa, nuts and a teaspoon or two of thyme.
7) Add salt and mix until quinoa has absorbed all the moisture.
8) Garnish with fresh parsley and serve hot or cold.