You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
I've a hughe jar of quinoa making me feel guilty at the back of a cupboard
Time to start using it
I've searched the forum for ideas and there's a few, but has anyone got any tried and tested recipes that their families/ friends love using our mighty little fruity proteiny seedy friend???
Rather than me googling and experimenting
Hi Romie - this is deeelish. I didn't have any walnuts so used pinenuts instead. I also used frozen edamame, so put them in frozen and just heated them through.
Warm Quinoa Salad with Edamame & Tarragon
1 cup quinoa
2 cups vegetable broth
2 cups frozen shelled edamame
1 tablespoon freshly grated lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
½ teaspoon salt
½ cup drained and diced jarred roasted red peppers
¼ cup chopped walnuts
1.Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil.
Cover, reduce heat to a simmer and cook gently for 8-10 minutes.
Remove the lid and, without disturbing the quinoa, add edamame.
Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer.
Drain any remaining water, if necessary.
3. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl.
Add peppers and the quinoa mixture.
Toss to combine.
Divide among 4 plates and top with walnuts.
Maggie
Never doubt that you can change history. You already have. Marge Piercy
Life shrinks or expands in proportion to one's courage. Anais Nin
Young, green soya beans - they're sweet, tender and really tasty - nothing like the dried version. I think they're a different type of soya, specially grown for eating this way.
The only place I know to buy them is in the frozen section at T£sc*.
Maggie
Never doubt that you can change history. You already have. Marge Piercy
Life shrinks or expands in proportion to one's courage. Anais Nin
But now to quinoa...
This isn't a recipe in the traditional sense, but its delicious anyway.
Quinoa-Stuffed Squash
You'll need some squashes-I've used butternut and baby pumpkin types with success
Quinoa, cooked in vegetable stock and fried in with onion, garlic, maybe a little chilli.
Goat's cheese, a brie type.
Cherry tomatoes.
Hemp seed.
Pumpkin seed.
Prepare the squashes, deseed and gut them, then pop into the oven to bake for a while. Cover them if you like, to speed up the baking.
Meanwhile, take the cooked and flavoured quinoa (or make it while the squashes are baking) and add the hemp and pumpkin seeds, and the chopped cheese and tomatoes.When the squashes are about three-quarters cooked, stuff them witht the quinoa mixture and return to the oven to finish off.
Lovely served with potato wedges and roasted baby corn cobs.
