Tuesday, July 26, 2016

SWEET AND SOUR QUINOA RECIPES by Natascha Wolf

SWEET AND SOUR QUINOA RECIPES by Natascha Wolf


SERVES 4


1 cup quinoa
2 cups vegetable stock
1⁄3 cup sunflower seed, pumpkin seed and pine nut mixture
1⁄3 cup raisins
1⁄4 cup finely sliced dried apricots
1⁄3 cup finely sliced sundried tomatoes
small bunch fresh flat-leaf parsley, chopped
small bunch chives, chopped
2 Tbsp olive oil
1 Tbsp lemon juice
salt and freshly ground black pepper to taste

1. Place the quinoa in a large saucepan and pour over the stock, cover with a lid and bring to the boil. Once boiling, reduce the heat to low and gently simmer for about 15 minutes or until the quinoa has absorbed all the stock. Fluff the quinoa with a fork and set aside.
2. Toast the seed and pine nut mixture in a dry frying pan over medium heat for 6–8 minutes or until golden, shaking the pan every few minutes to prevent scorching.
3. Transfer the cooked quinoa to a large serving bowl, add the raisins, apricots, sundried tomatoes, herbs and toasted seeds and pine nuts, and stir.
4. Drizzle over the olive oil and lemon juice, season well and toss before serving.

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