This is quinoa served as I like it. Simple. Cooked as I like it, in a light chicken stock. The quinoa absorbs the flavours of the stock and there is none of the “mineral or soapy” taste that some quinoa have.
I tend to go light on the “add-ons”, keeping the variety and amount of ingredients in this dish to a minimum. The highlight for me is the well seasoned quinoa. Do tweak my recipe to suit your taste.
Warm Quinoa, Spinach And Feta
| Prep: | ~15 minutes |
| Cook: | ~25 minutes |
| Inactive: | – |
| Level: | Easy |
| Serves: | ~3 modest servings |
| Oven Temperature: | – |
| Can recipe be doubled? | Yes |
| Make ahead? | Up to one day ahead. |
Ingredients1 cup=8.45US fl oz=250ml To cook quinoa Seasoning To top (as you like, I like the following:-) |
Method
Rinse quinoa
1. In deep bowl, add quinoa, fill with water, swirl quinoa a few times and drain into fine-mesh strainer.
Cook quinoa
1. Bring quinoa, ~1 and 1/3 cup water and ~1/3 teaspoon stock granule to boil in a pot. I like to use a nonstick one.
2. Once water comes to a boil, reduce heat just a little and cook until all the water has been absorbed. Stir now and again to avoid sticking.
3. When all liquid has been absorbed, drop ~1 Tablespoon butter over quinoa, sprinkle pepper, turn off heat.
4. Drape two sheets of kitchen paper towel over pot. Cover pot.
5. Let pot sit on stove for ~5 – 10 minutes.
6. Quinoa is cooked through when all seeds have expanded and you should see a curly “tail” on most of them.
Toast pine nuts
1. Heat up a small frying pan, when hot, toast pine nuts, shaking pan to avoid nuts from burning.
2. Once slightly golden, transfer out of pan. Left in pan, they might burn.
Saute
1. In same frying pan, saute finely diced onions and minced garlic in ~1 Tablespoons oil until soft.
2. Add the now ~1/3 cup worth of drained spinach and saute briefly to mix.
3. Transfer onto quinoa.
Putting it all together
1. Fold in toasted nuts and sauted ingredients.
2. Fold in crumbled feta.
3. Taste and season accordingly.
4. Transfer to individual serving vessels.
Top with avocado, tomatoes & lemon wedges
1. Slice avocado and add as much per serving vessel as you wish.
2. Half cherry tomatoes and distribute amongst serving vessels.
3. Distribute lemon wedges.
Serve
1. Serve warm, room temperature, cold or hot (reheat in microwave).
Tips
Leave extra avocado slices, crumbled feta and tomato halves on table so that diners can help themselves.
kitchenbaroness 