Quinoa is a great ingredient. It isn't a new ingredient but it is one that is re-growing in popularity, as people are starting to realise it has such great health benefits, and is easy to use and versatile. If you can't find it in your supermarket it is widely available in health food shops or you can order it online.
Ingredients
- 1 tbsp olive oil
- ½ cup of quinoa
- 1 cup brown rice
- ½ small onion diced finely
- 2 cloves garlic chopped finely or minced
- 1 ½ inch piece of Spanish chorizo sliced (optional)
- 3 cups of chicken stock
- 1 cup of skinless chicken breast cubed
- ½ a small zucchini grated
- 1 small carrot grated
- 1 hand-full fresh spinach shredded
- 3-4 medium florets of broccoli chopped finely
- ½ cup grated cheese (good for melting)
- parsley
- I use a heavy based casserole dish for this, but a pot will work just as well or even a high sided fry pan
- add the olive oil and turn the pan on to medium to high heat
- add the onion and garlic and cook until softened
- add the chorizo and the chicken pieces (see tips) stir well to slightly brown the chicken pieces and release some of the oil from the sausage
- add the rice and the quinoa and stir for about 30 seconds
- add one cup of stock
- put the lid on and turn the heat down to simmer
- when nearly all the liquid has been absorbed add another cup of stock, and the zucchini and carrot
- stir well and put the lid back on
- when nearly all this liquid has been absorbed add the remaining ingredients, stir making sure that nothing is sticking to the bottom of the pan
- when this liquid has been absorbed it is ready
- this recipe works just as well with left over roast chicken shredded – but add it with the vegetables as it really only needs to be warmed through and to absorb some of the flavours
- you can make this with all rice or all quinoa, I like the combination of the two as it gives a nicer texture, also it is a good way to introduce kids to a new ingredient without a whole plate full
- be creative with the vegetables – it will be just as good with most vegetables like beans or sugar snap peas, even grated pumpkin
- I prepare my onion, garlic, chicken and chorizo, but you normally find you will have time to prepare the other vegetables and cheese while the risotto is simmering
- all up it shouldn't take longer than 30 mins
- you can use red or white quinoa, the red I think is a bit nuttier in flavour, we prefer it, but the yellow might be a better introduction for kids who don't like to try new things as it is more like rice. Red quinoa takes a little longer to cook
If you would like more Quinoa recipes I recommend Ken Jones' "The Complete Guide to Cooking Quinoa" which is packed with nutritional information, tips on preparing quinoa and, of course, lots of great recipes.
