Quinoa with Spicy Toasted Seeds

How do you you’re middle class?  You can both spell and pronounce Quinoa. (Keen-nwa apparently).

I don’t know what Quinoa is, looks slightly like frogspawn, and I’ve always avoided it like the plague, but this recipe actually makes it taste really nice – people were going back for seconds (always the litmus test for a recipe).

250ml uncooked Quinoa, rinsed

500ml veg stock

1 medium onion, chopped

1-2 cloves of garlic crushed

half medium green pepper, de-seeded and diced

50g mixed seeds (sunflower, pumpkin, sesame, poppy, flax – your call really)

pinch cayenne pepper

1 tsp ground ginger

1 tsp paprika

1 tsp ground cumin

30ml (ish) lemon juice

salt and pepper

 

Add the quinoa to the stock and simmer until translucent and the ‘tail’* appears  – about 20 mins.

Meanwhile, in a dry frying pan toast the seeds and spices until aromatic, and set aside.

Sweat the onion, garlic and pepper off in a little oil (I’m presuming this means fry until soft, rather than some kind of odd massage/interrogation technique).

In a large bowl mix the cooked quinoa, onions, garlic, spiced seeds.

Add the lemon juice and season with salt and pepper

*See! Frogspawn!

Quinoa with Spicy Toasted Seeds

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