As I chose a Moroccan food theme when entertaining last weekend (see my last post) I decided to flavour the quinoa appropriately.
Quinoa is very light, versatile and is full of fibre and protein. It complemented the rest of the dishes I served and was a healthier yet satisfying alternative to rice and/or couscous.
By adding turmeric and chicken stock to the quinoa it really brought out the flavours of the tagine.
This quinoa will keep in a sealed container in the fridge for up to two days.
- 2 cups uncooked quinoa
- 4 cups chicken stock
- 1 TBSP fresh turmeric, peeled and grated*
- Place the uncooked quinoa in a sieve and rinse under cold water. This removes the natural coating which can make it taste soapy or bitter.
- Place the quinoa in a medium saucepan, over a high heat, with chicken stock and turmeric.
- Bring to a rolling boil and cook for 1 minute. Reduce heat to a simmer and cover with lid.
- Simmer for 15-20 minutes until all of the stock has been absorbed.
- Remove from heat and let it stand for 5 minutes to slightly cool on stove and allow it to become fluffy.
Note: you can use ground turmeric if you don’t have fresh.
I’d love to hear if you’ve flavoured quinoa before?!