2 tried & tested quinoa recipes for Deirdre

I don’t stick exactly to the recipes and just use what I have.  Lemon zest (or lime zest) is essential for flavour though

Quinoa Pilaf – Patrick Holford
1 tsp olive oil
Med onion chopped
2 small sticks celery, chopped
2 small leeks chopped
125g (4 oz) canned chickpeas (drained weight)
4 cardamom pods
100g quinoa
9 fl oz veg stock or water
25g (1 oz) sunflower seeds
25g (1 oz) raisins
6 prunes
Grated zest of ½ lemon
Chopped parsley

Put onion, celery, leeks on pan & cook for 3 mins, keeping moving. Add chickpeas, spices, quinoa, stock & bring to boil & cook on low heat for 10 mins.

Add sunflower seeds, raisins, prunes & lemon. Cook for another 10 mins & liquid absorbed & quinoa cooked.


Another Quinoa Recipe
1 cup quinoa (really very important to rinse well before cooking)
1 cup water
Vegetarian stock cube
1 tsp turmeric (more if you want)
½ tsp ground coriander (or lightly toast and then grind the seeds)
½ tsp ground cumin (or lightly toast and then grind the seeds)
50g raisins
2 tablespoons pine nuts
3 cloves garlic, crushed (crush them 10 minutes before using)
Juice and zest one lemon or a lime
100g frozen peas, lightly cooked
100g pomegranate seeds or  a fresh pomegranate
Good bunch of coriander, chopped
Small glug of extra virgin olive oil

Put quinoa, stock cube and spices in a pot & cook in its own volume again of water for 10 mins. Remove from heat & leave to stand with lid on for a further 10 mins or until water is absorbed. Add raisins.

When it has cooled a little, add rest of dry ingredients, season with freshly ground pepper and sea salt. Garnish with coriander leaves, lemon or lime zest

One Response to “2 tried & tested quinoa recipes for Deirdre”

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