Weekend Australian Recipes Saturday 5 february Quinoa

Quinoa

I have finally liberated the quinoa grains that have been lurking at the back of the cupboard and found it to delicious and easy to prepare. Anyone who hasn’t eaten quinoa should try it. Quinoa is a tiny, bead-shaped seed; it is easy to prepare and its fluffy texture and slightly nutty flavour make it an excellant alternative to white rice or couscous. Unlike wheat or rice, quinoa is a complete protein (containing all nine essential amino acids). As well as its use in salads, quinoa’s fluffy, slightly crunchy texture and nutty flavour make it perfect for stuffings, soups and pilaffs. When cooked, the grains quadruple in size and become almost transparent. It should usually be rinsed before cooking.

Rack of lamb with quinoa salad

1 rack of lamb (7-8 chops), trimmed

150g quinoa grains

100g sunblushed tomatoes plus 2 tbsp of their oil

1 clove of garlic, chopped

3 tbsp chives, chopped

4 spring onions, thinly sliced at an angle

3 tbsp toasted pinenuts

150g cooked chickpeas

juice of 1 lime

Preheat the oven to 190C. Season the rack and roast in the oven for about 35 minutes (for medium).

Cook the quinoa following the pack instructions then drain. Set aside.

Remove the lamb from the oven and let it rest for 10 minutes. Roughly chop the tomatoes. While the lamb is resting heat the tomato oil in a frying pan and add the tomatoes, garlic, chives and spring onions, pine nuts and chick peas and sauté over a high heat until warmed through. Stir through the quinoa. Squeeze over the juice of the lime and season to taste. Serve the accompanied with the warm quinoa salad. Serves 3

Quinoa stuffed Zucchini

50g quinoa

4 large zucchini

1tbsp olive oil

1 onion, finely chopped

1 clove garlic, crushed

30g fresh breadcrumbs

2tbsp flat-leaf parsley, roughly chopped

1tbsp fresh mint, chopped

75g Parmesan, grated

1 small egg, beaten

40g pine nuts

Heat the oven to 200°C. Cook the quinoa following the pack instructions then drain and rinse under cold water. Set aside.

Cut each zucchini in half lengthways and, using a spoon, hollow out most of the flesh from each. Roughly chop the flesh. Heat the oil in a frying pan, add the zucchini flesh and sauté for about 3 minutes, then add the onion and garlic and cook, stirring, for a further 5 minutes. Remove from the heat and stir in the breadcrumbs, herbs and three quarters of the Parmesan. Fluff up the quinoa and fold through the zucchini and onion mixture. Season well.

Divide the mixture between the zucchini cases and place in a baking dish. Sprinkle with remaining Parmesan. Bake for about 25 minutes, or until tender, sprinkling the pine nuts over about 10 minutes before cooked. Serves 4

Main course quinoa salad

75g quinoa

1 large courgette

4 spring onions, finely sliced

100g cherry tomatoes, halved

1 red chilli, finely chopped

1 ripe avocado, peeled, stoned and sliced

100g feta cheese, crumbled

2 tablespoons chopped fresh mint

Dressing

1 tbsp balsamic vinegar

3 tablespoons Extra virgin olive oil

1/2 teaspoon Dijon mustard

Cook the quinoa following the pack instructions then drain. Trim the zucchini then slice into ribbons using a sharp potato peeler. Combine the zucchini, spring onions, tomatoes, chilli, avocado, feta, mint and quinoa in a large bowl.  Place the dressing ingredients in a screw topped jar and shake until combined.

Pour the dressing over the salad, tossing gently, season with salt and pepper. Serves 2