Do you have a favourite grain? Well I do and if you haven’t guessed it’s ….. Quinoa!!!
This grain is high in protein, higher than other grains, a big plus to anyone searching to curb their carbs.
I made this tasty little number and wanted to share this to you all! But seen as I’ve eaten it all then here’s the recipe xx
1 cup of dry Quinoa
2 cups of water
3-4 spring onions
Half a Butternut squash
1 x Aubergine
1 x Courgette
1 x red onion
A few sprigs of fresh Thyme (for the roast veg)
150g Feta Cheese
Small cup of Peas
Salt and Pepper to season
lemon (if needed)
To cook Quinoa it’s a mix between cooking rice and cous-cous. I’ve had a few disastrous attempts and the Quinoa turned into paste, so I think my new technique is the best so far.
In a small pan, add dry Quinoa and water, bring to the boil and let it boil for 5 mins. Then simmer until all water has gone, occasionally stirring for even cooking. When the Quinoa looks like it’s used all the water then cover for 20 minutes. I usually wipe the inside of the lid to take away excess water every 10 minutes and make sure I stir, trying to fluff up the grain. The aim is to get rid of as much moisture as possible. Set aside to cool.
Chop butternut squash, courgette, aubergine into cubes and put in roasting tray, add fresh thyme, seasoning and Olive oil (or Rapeseed), roast at 200C for roughly 40 minutes. During the last 15 minutes add the red onion to the roasting tray.
Slice spring onions and cut feta into cubes.
In a large bowl mix together all ingredients, Quinoa, roasted veg, feta, spring onions and peas.
Add more seasoning to taste and squeeze lemon if necessary. WARNING! this is very oniony, you will smell, you could leave out the red onion, the spring onion really makes it special.
This could serve 4 – 6 people.
I tend to serve it with a slice of quiche or other veggie delights but this could go great as a side for a BBQ.
Enjoy!! I’ll love to here your Quinoa results! xxxx