Tuesday, 10 January 2012

Spicey Quinoa Topping

Broccoli and Basil in sunlight
Spicy Quinoa Topping

I use this recipe as a garnish or a topping for a variety of dishes like:

Tuna and Broccoli Pie Cheeseless Cheese Sauce and Quinoa Topping


½ a cup of dry quinoa
1½ cups of water


Put these two ingredients into a saucepan and bring it to the boil, and then immediately turn the heat down as low as possible to simmer for 10-15 minutes.  The quinoa absorbs all the water.  Take it off the heat.

Add to the cooked quinoa:

½ teaspoon of Fajita seasoning or Cajun mix
¼ teaspoon of ground turmeric (for colour)
1 tablespoon of olive oil or rapeseed oil

Coat the quinoa in the seasoning and oil and sprinkle it over the dish. 

You can give the dish a whirl in the microwave and lightly brown the topping under the grill to make it crunchy if you like things piping hot.  But remember that the more you heat this healthy food, the less healthy it becomes.  You can protect the essential oils in the rapeseed oil (omegas 3 + 6) by simply adding it last - i.e. after the cooking process.

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