Last night was my first experience cooking and eating quinoa. After learning about what it is a few weeks ago and its nutritional benefits (15% protein!) I was very keen to give it a go. My work colleague, gave me this recipe - which I adapted (of course). Turned out fantastic and delicious with multiple helpings and extras for lunch the next day. Definitely something I'll continue to cook and eat, YUM!
1 tblsp olive oil
1 small onion, diced
1 clove garlic, crushed/minced
¾ cup quinoa
1 ½ tsp curry powder
Salt to taste
Black pepper to taste
½ tsp cumin
¼ tsp cinnamon (I put in a few shakes only)
1 ½ cups vegetable stock (I used chicken stock)
1 (400g) can chickpeas, drained and rinsed
200g defrosted frozen spinach (approx. you can add more or less)
200g haloumi chopped in small cubes (approx. you can add more or less)
In a medium saucepan, stir together the olive oil, onion and garlic over medium heat until the onion has softened and turned translucent; about 5 mins.
Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon and stock. Bring to a boil then reduce heat to medium-low, cover and simmer 20 mins until the quinoa is tender. Stir occasionally. If you find the bottom sticks, add some water to loosen.