Rachel's Quinoa Recipe
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Quinoa is a tiny golden seed from the Andes. It has higher protein content than rice and makes a great gluten-free alternative to couscous or bulgar. Serve quinoa with a Brazilian Squash and Black Bean Stew, as a salad with nuts and seeds, or warm with roasted vegetables.
Quinoa
Serves: 4
Dietary: Vegan, Gluten Free
Cook time: 15 minutes
Ingredients
- 1 tbsp sunflower oil
- 200g quinoa
- 450ml vegetable stock
- 1 lime, zest and juice
- pinch of salt
Method
- Rinse the quinoa.
- Heat the sunflower oil in a saucepan and add the quinoa, stir, coating the grains in oil and stir-fry for a minute.
- Add to the quinoa the stock, lime juice and zest plus a pinch of salt. Simmer covered for 10 minutes, on the lowest possible heat until all the liquid is absorbed and the quinoa grain has burst.
- Turn the heat off keeping the lid on, sit for a further 5 minutes. Then fluff up the quinoa with a fork.
Tips:
- Red or black quinoa adds a nutty flavour to this dish. It takes longer to cook and absorbs more water than white quinoa, so cook them separately.
- To make more of a meal of this dish add some roasted squash and peppers, lots of chopped herbs and toasted seeds or nuts.