Recipe of the week
Jewelled quinoa...
Jewelled quinoa (serves 1)
This perfect dish has all the essential amino acids you need for the day and at least 2 to 3 of your daily vegetables.
40g quinoa
1 tsp. bouillon powder
2 tbsp. olive oil
20g red onion, diced
1 garlic clove, finely chopped
Pinch of dried tarragon
1⁄2 yellow pepper, diced
1⁄4 red chilli, finely diced
Zest and juice of 1⁄2 lemon
20g raw cashews
15g dried cranberries
20g flat leaf parsley, finely chopped 25g vegan feta (or feta if not a vegan)
Measure the volume of the quinoa and bring twice the volume of water to the boil in a pan. Add the quinoa and bouillon powder, bring back to the boil, then simmer for 20 minutes, or until the ‘germ’ separates. Drain and set aside. Meanwhile soak the dried cranberries.
Heat the oil in a large pan, add the onion and garlic and sauté gently for 5 minutes, until softened, and then add the tarragon and 2 tablespoons of water. Add the quinoa, stir to combine, and heat through for 2-3 minutes, until the onions are soft.
Stir in the yellow pepper, chilli, lemon juice, cashews and drained cranberries with another 2 tablespoons of water. Add the quinoa, stir to combine, and heat through for 2-3 minutes. Remove from the heat and stir in the grated lemon zest and chopped parsley. Stir in the crumbled feta and serve warm and cold, whichever you prefer.