This is my steam oven version from Frank Camorra’s recipe earlier this year. I have used the quinoa mix of white, red & black with amaranth for a change. Cooked in the steam oven in this way it is a great side dish and would go particularly well with BBQ meat. It does need the sea salt where it usually doesn’t cooked in stock.
Ingredients: Serves 8
1½ cups quinoa mix or just plain
2¼ cups water
2 large cloves garlic, crushed
1-2 shallots, chopped finely
2 bay leaves
pinch salt
1½ handfuls of mint, roughly chopped
3 handfuls of flat-leaf parsley, roughly chopped
1 continental cucumber peeled and deseeded then diced
3 spring onions, finely sliced
3 tomatoes, diced
50ml extra virgin olive oil
Juice 1 lemon
Sea salt and black pepper to taste
Method:
- Place quinoa mix with water, garlic, shallots, salt and bay leaves into the solid steamer tray and cook @ 100°C for 20 minutes
- Remove from steam oven and fluff with a fork. Set aside to cool.
- Add all other remaining ingredients to quinoa when cool
- Dress with oil and lemon. Taste and season well.
It looks great, and even better looks very easy! Am yet to find an edible quinoa recipe…this might be just the best thing ever!
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