 | Quinoa (pronounced keen-wah) is a very nutritious gluten-free seed "grain" that originated with the Aztecs. It is a starchy carbohydrate food that supplies some minerals as well and about the same amount of protein as couscous when prepared. I love the nutty texture and versatility of quinoa and serve it often in the form of a salad or to accompany a hearty casserole. Always rinse quinoa in a sieve under running cold water before cooking to remove slightly bitter compounds it contains when unwashed. |
Ingredients1⁄3 cup dried unsweetened cranberries 1⁄3 cup boiling water, plus 11⁄2 cups extra 3⁄4 cup quinoa, rinsed 2 cups (280g) shredded cooked chicken 60g baby rocket leaves 3 green onions, thinly sliced diagonally 1⁄3 cup pepitas (shelled pumpkin seeds) 1⁄3 cup coarsely chopped flat-leaf parsley 2 tablespoons olive oil 2 tablespoons red wine vinegar 1 teaspoon dijon mustard As seen in recipes+ magazine January 2016 | Method1 Place cranberries in a small heatproof bowl. Cover with the boiling water; stand for 20 minutes or until softened. Drain; transfer to a large serving bowl. 2 Meanwhile, combine quinoa and extra water in a small saucepan over moderate heat. Bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until water is absorbed. Drain; set aside. Cool slightly. 3 Add cranberries, chicken, rocket, onion, pepitas and parsley to quinoa in bowl. Whisk oil, vinegar and mustard in a small jug. Add dressing to salad; toss to combine. Serves 4 Prep: 20 minutes Cook: 15 minutes Nutrition: 1830kJ; 21g fat (4g sat); 27g protein; 33g carbohydrate; 6g fibre a serve |
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