Mexican style quinoa
We love quinoa in our house and we think you should too! Available in store in white and tri-colour, it only takes 20 minutes to cook, freezes well and is adaptable to many dishes.
Much like most things, the kids tend to prefer the white but not to worry as the nutritional profile of white quinoa is still ace! 1 cup of cooked quinoa contains 8gms of protein, 5gms of fiber as well as trace elements such as magnesium, iron and folate. Nutty in flavour, quinoa adds a flavour element best suited to middle eastern, african and american dishes where the spice flavours are key to the dish.
This meal is great as a mid-week dinner as well as lunch filler. Save leftovers and eat cold or reheat gently so it does not become sticky.
Serve with avocado, extra chilli and lemon!
2 cups cooked quinoa *see notes
1 tea spoon yellow mustard seeds
Saltbush BBQ or Harissa spice mix *see notes
3 tbl spoon olive oil
1 green chilli
Vegetable mix: diced
1/2 red onion
1/2 cup sweetcorn (canned or frozen OK)
Cook quinoa if not already.
Chop vegetables. We like ours chunky but you can cut them as fine as you like. Omit green chilli if less heat is preferred.
Soak mustard seeds in juice of the lemon.
Heat olive oil in a saucepan or frypan, saute vegetables on high, stirring frequently. You want them to stick a little to enhance their flavour and sweetness. Sauteing them slowly will allow the juices to release from the water heavy vegetables and the mix will go soggy.
Once vegetables are soft, add spice mix of choice and stir through until fragrant. Add mustard seeds and lemon juice and turn off the heat.
Stir through cooked quinoa and season with salt and pepper if needed. Quinoa can take a bit of salt so give it a try.
Serve with another lemon wedge, sliced avocado and chilli.
OPTIONAL - add fried haloumi, toasted pine nuts or fresh coriander when serving.
* SPICE NOTE: We sell pre-made spice mixes in store, put together by our resident chef. If you cannot get into our store, try a spice mix that contains at least paprika, ground cumin and coriander.
* TO COOK QUINOA: Quinoa is best cooked using the absorption method. 1 cup dry quinoa to 2 cups liquid (water or stock). Bring to the boil, then simmer gently covered for 12-15 minutes or until all liquid is gone and quinoa is soft. Fluff quinoa with a fork while still hot. Cooked quinoa can be frozen in a container or jar. Allow to completley cool before freezing.