Quinoa (pronounced keen-wa) is the seed of a Central American grass, but it looks like a grain (a bit like burghul or cracked wheat). You can buy it in health food stores and organic and macrobiotic grocery outlets. This quinoa salad recipe is very simple to make, and is great served as a side dish.
2 litres water
500 g quinoa
2 tbsp butter
1 cup finely chopped green, red and yellow capsicum
1 red onion, finely diced
2 cloves garlic, finely diced
2 cup roasted pistachios, chopped
1 bunch coriander chopped
1 preserved lemon, finely diced
pepper to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring the water to the boil in a saucepan and add the quinoa. Cook at a rolling boil for about 5 minutes. Drain and rinse the quinoa under cold water. Drain again and allow to cool.
Meanwhile, heat the butter in a frying pan and cook the capsicum, onion and garlic until onion is transparent. Add the quinoa, followed by the pistachios and heat through.
Before serving, toss through the coriander and preserved lemon, and season to taste.