Oh Yeah! Who doesn’t like Quinoa?
Haven’t heard of it??
I think I have another post around here somewhere…but hmm. Let’s see, for starters, it’s got a similar texture to brown rice or a firm tapioca or couscous (but better, it’s tender with bounce) oh, and it’s landed a “Superfood” title.
Not only high in protein, it’s a complete protein, with all 8 essential amino acids. It’s gluten free and easy to digest…. that and it takes about seven minutes to make.
I’ve heard of it in so many rice bowl style recipes as well as served up for breakfast.
So before I continue to sound like an infomercial, what about you? Are you new to this superfood or have you already converted from rice?
CURRIED LEMON QUINOA
1 Cup Quinoa
3 1/2 Cups Water
1 Tablespoon Olive Oil
1/2 Red Onion, Finely Diced
2 Cloves Garlic, Minced
1 Tablespoon Fresh Ginger, peeled & grated
1 1/2 Cups Cauliflower Flowerettes
1 15oz can Chickpeas, drained and rinsed
Juice and Zest of One Lemon
2 Tablespoons Ground Cumin
1 Tablespoon Ground Corriander
1/4 Teaspoon cayenne Powder
1/8 teaspoon Cinnamon
1Tablespoon Fresh Cilantro, finely chopped
4 Fresh Mint Leaves, Finely Chopped
1/4 teaspoon Sea Salt & Freshly Ground Pepper, to taste
Heat the oil in a large sauté pan and add the onion.
Once the onions begin to soften, add the garlic and
cauliflower, followed by the spices.
Stir and add 1 1/2 cups of the water.
Cover and simmer until the cauliflower is tender, about 5 – 7 minutes.
Meanwhile, in a mesh strainer. rinse the quinoa very well for about 3 minutes.
In a large saucepan, bring the remaining 2 cups of water to a boil and add the quinoa.
Reduce to a simmer, cover and remove from heat after 5 minutes.
Keep covered until ready to use.
Once the cauliflower is tender, add the rinsed chickpeas,
lemon juice, cilantro, mint, salt and freshly ground pepper; stirring to combine well.
Adjust seasoning, if necessary.
Fluff the quinoa with a fork and transfer to a serving dish.
Spoon cauliflower and chickpea mixture over the quinoa and finish with the lemon zest to serve.
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