FoodSkeletons

The bare bones of the plants we eat

Tag Archive: Chenopodium quinoa

Broccoli and quinoa bake

Posted by t4ni4 2 Comments

Here I am again … with another quinoa recipe. Despite what some of you might think, I do have other ingredients in my kitchen and not just quinoa but I was trying to come up with a different version of the spinach and quinoa bake. So, as soon as I felt that ray of inspiration coming I put my Marimekko apron and armed with the digital camera in one hand and the knife on the other I ‘invented’ the following recipe with a cabbage cousin (cabbage and broccoli are both from the Brassicaceae family). As usual, feel free to replace some of the ingredients, for example change the broccoli by another vegetable or the smoked salmon by another fish or any other source of protein (cheese is the first one that comes to my mind … mmhhh pieces of halloumi or feta!). As I learnt from my mother: you have to think about the colours when choosing your ingredients … the eyes are the first ones ‘tasting’ the food!

Easy peasy tricolour quinoa bake to be eaten hot or cold, as main dish or pic nic snack, for two or more people.

Broccoli and quinoa bake

Ingredients

  • 120 g smoked salmon trimmings
  • 1 small broccoli head
  • 1 tbsp capers
  • 80 g or ½ cup quinoa
  • ½ fresh chilli
  • 2 eggs

Preparation

Wash and drain the quinoa, place it in the pan with 1 1/3 cup of water, bring to the boil and then lower the heat and cook for about 15 minutes until all the water is absorbed. In the meantime, cut the broccoli into small florets, place in a small pan, add boiling water and cook at a medium heat for about 3 minutes, drain the little green trees. Finely chop half of a fresh chilli (or a whole one if you like to spice things up!). Mix all the ingredients, add salt and pepper to taste. Place in a loaf tin and bake for approximately 40 minutes at 180 ºC / Gas 4. Eat hot or cold. Serves 2 small stomachs like mine or maybe just one if you like big portions (like my friend Elena does!)

Quinua chaufa

Posted by t4ni4 4 Comments

Following Vilma’s comment on quinoa and her question about ‘pesque’ I asked my mum if she knew what pesque was, she remembered from her childhood in Cuzco, Peru that they called pesque the cooked quinoa that was given to baby chicks. Beside that she wrote some comments (in Spanish) that I have translated below.

Maria wrote:

“To the marvellous qualities of this tiny grain I have to add the beauty of its plants, spikes of 2.5 – 3 meters high that appear like lovely bunch of flowers in different shades that go from crimson red to yellow and orange … all of which you can see in the Andean fields.
Regarding its nutritious value it has as many or even more proteines than red meat. The cuisine Novo Andina (Andean-Peruvian nouvelle cuisine) is wisely using this ingredient to give colour to salads with white, red or black quinoa, to make crusty buttered see food, lamb or pork meat or even in bakery. I have to add that NASA includes quinoa amongst the food given to astronauts.”

While chefs in Peru are experimenting with quinoa … how much do we dare to experiment in our kitchens? Just by replacing some ingredients we could be reinventing dishes and that is how I ended up making ‘Quinua chaufa’ (stir fried quinoa). The original dish I took my inspiration from is ‘Arroz chaufa’ (stir fried rice) which is something you will find in any ‘chifa’ which is how we call the Chinese restaurants in Peru. I don’t know how much chifa’s food are a fusion of Peruvian and Chinese culture, and I would guess that chifa’s dishes might not all be like in China (I haven’t been to China to compared though) and the stir fried rice or noodles in Peru are not like the ones I had here in London. Anyhow, now that you know a bit of the story behind the dish here is my recipe, now enjoy your cooking!

The photographic step by step guide to make Quinua chaufa.

Ingredients

  • 1 cup quinoa
  • 1 chicken breast
  • 1 bunch of spring onions
  • 3 eggs
  • 1 piece of fresh ginger (about 3 cm )
  • Soya sauce to taste
  • Salt to taste

Preparation                               

Start by boiling the chicken breast, you will then have to shred it (if you boil it with something else like that lost carrot hiding in the fridge and that lonely little onion you can then use that chicken stock for a soup or another preparation!). Wash and drain the quinoa and toast on a hot pan until the grains are brown-ish and a lovely smell comes out of them. Add 2 cups of boiling water, cover the pan, turn the heat to the minimum and cook for about 15 minutes until the water is all absorbed. While the quinoa cooks fry the shredded chicken in a little bit of oil (wish a dash of soya sauce if you like). Keeping an eye on the chicken sun tanning in the pan wash and finely chop the spring onions and grate the ginger or chop it very finely. Whisk the eggs with some salt and pepper and make an omelette with them, you can optionally add some of your chopped spring onions to the omelette while it’s cooking, when done use a wooden spoon or spatula to ‘chop’ your omelette. Now you add to your fluffy quinoa the shredded chicken, pieces of omelette, ginger and spring onions, mix everything, add soya sauce to taste and some salt if you must. Eat as soon as it is ready! This recipe can have so many variations depending what you have in your fridge and what you like, here are some examples: replace the chicken by any other (edible) bird such as turkey or by any meat such as bacon strips (roasted meat leftovers are great for this dish!), if you are vegetarian replace the bird or meat pieces by mushrooms or tofu fried with crushed garlic. Your turn to come up with other vegetables that will work out well with this dish!