I am going to admit that when I first saw this ingredient everywhere I pronounced it 'Quin-oh-ah'. Yep, I was one of them. Until everyone told me it was actually pronounced 'Keen-wa' I said it wrong for months. I then thought the ingredient was silly because of it's name. Then I tasted it. I was a convert. A super healthy grain that works well in salads and is a change from rice and pasta and also works well as a side and also filling out chicken patties or making veggie burgers from scratch. Plus you feel super healthy while you eat it knowing it's a superfood. Guilt free.
To go with the Beer Butt Chicken and Potato Salad I made the other week I also made the Quinoa with Butternut Squash, Scallions (spring onions) and Parsley from It's all Good by Gwyneth Paltrow & Julia Turshen. It was so fresh and healthy and really hit the spot as a side to the chicken. It was like the healthy opposite to the potato salad. I added some baby spinach leaves to it to add a little greenery and they worked well. I served it as a warm salad and it was really delicious.
I'm always a little hesitant when it comes to cooking things like quinoa and rice as I'm so used to making it in the microwave but since our microwave busted I am a stovetop girl now. It's not as scary as I thought it would be, it's actually really really easy. I followed the recipe for Perfectly cooked Quinoa and presto! Perfectly cooked Quinoa! Definitely have a go at cooking quinoa, it's easier than it seems.
Quinoa with Butternut Squash, Scallions (spring onions) and Parsley from It's all Good.
(recipe adapted slightly)
1/2 butternut squash, peeled and cut roughly into 2cm cubes
extra virgin olive oil
1 tbsp lemon juice
2 cups of perfectly cooked quinoa (see recipe below)
3 spring onions
3/4 cup chopped parsley
2 small handfuls of baby spinach leaves
- Preheat oven to 190C or 400F.
- Place butternut squash, a drizzle of extra virgin olive oil and a sprinkle of sea salt on a baking tray and give it a good toss so that all the squash is covered in the oil.
- Bake for about 15-20 minutes or until soft.
- Whisk lemon juice with 3 tbsp of olive oil in a large mixing bowl and add a pinch of salt. While the butternut squash is still warm but not piping hot, toss it in this lemon and oil mixture along with the quinoa, spring onions, parsley and baby spinach.
- Taste and adjust seasoning and lemon juice if needed. Enjoy!
Perfectly Cooked Quinoa from It's all Good.
makes 3 cups
(recipe adapted into ml's)
1 cup quinoa
big pinch sea salt
- Rinse quinoa in a fine mesh sieve.
- Place the quinoa, salt and water (cold) in a pot and bring to a boil. Turn the heat to low, cover with a lid or foil and cook for about 12-15 minutes or until all the liquid has been absorbed.
- Turn the heat off, place a dry piece of paper towel between the pot and lid (or your homemade foil lid) and let it sit for 5 minutes.
- Fluff with a fork and serve.