Quinoa (Keen-wa) is an ancient South American 'Mother' grain that is freakishly high in protein so it's great for vegetarians.
Victor Pisapia from VictorsFood shows you how to use this ingredient in a salad.
250 gm quinoa
2½ cups water
¾ cup pepita seeds, roasted (or any seed for roasting like almonds
3 green onion/shallots, finely sliced
½-1 red capsicum, diced
½ cup fresh basil, julienned
10 med size, sun-dried tomatoes, finely sliced
3 tbsp red wine vinegar
3 tbsp olive oil
salt and cracked pepper to taste
1. Dry roast the quinoa grain in a saucepan, stirring constantly over medium heat about 5 minutes till it just becomes aromatic. Do not let it burn.
2. Add the water and bring to a boil. Reduce the heat to low and simmer for about 15 minutes. The water will be absorbed, but if cooked before water is absorbed, then drain in a colander. Cool (place in fridge if necessary).
3. Dry roast the pepita seeds in a sauté pan over medium heat until fragrant; about 3 minutes. Remove from heat as soon as they start to ‘pop’!
4. Keeping some shallots and sun-dried tomatoes as garnish, add all the ingredients and thoroughly combine.
5. Taste and adjust seasonings – you might need extra ‘oomph’! Maybe more salt, pepper and vinegar. Set aside.
Serves 10 as an accompaniment to a main meal
For more info visit www.victorsfood.com.au