I was in the mood for having ”super grains” after having some from the cafe at work a few weeks ago. It was a quinoa, sultana and almond salad. Of course, I picked out the sultanas (it’s a texture thing), and just had the quinoa and almonds, along with some lettuce, onions and tomatoes. It tasted great.
Sometimes I get bored of having the typical rice, pasta, or potatoes, so quinoa was a good change. Also, my rice cooker broke mid-week, and I can’t be asked to sit in the kitchen to watch over brown rice cooking on the stove after work everyday.
The thought of having to wait for my stainless steel pot to soak in soapy water for at least an hour before being able to wash up, made my head hurt. I really have to do the dishes before eating, or it just feels wrong!
If I could make something in bulk just once, and refrigerate it, I’d be content. Old rice just doesn’t sit well with me, unless I’m stir frying it. I was hoping to find a tasty dish with inexpensive ingredients, so I had a browse on BBC Good Food.
I came across this amazing recipe by Sarah Cook, and gave it my own spin.
- 250g quinoa
- 3 large bell peppers, cut into chunks
- 1 large courgette, sliced into ~ 5mm thick semi circles
- 1 large red onion, cut into chunks
- 1 vegetable stock cube (I prefer Knorr)
- 2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp chilli flakes
- 1/2 tsp season-all
- 1/2 tsp black pepper
- Juice of 1 lemon
- 150g feta cheese, cubed
- Parsley, chopped (optional)
- Follow the packet instructions for cooking the quinoa, but add in the vegetable stock cube and stir. Drain once cooked and separate the grains using a fork.
- In a pan, heat the olive oil over a medium/high heat, then add in the chopped onion, bell peppers, courgettes, paprika, chilli flakes, season-all, and black pepper. Stir fry for 3-4 minutes until the vegetables start to soften.
- Once the vegetables are cooked, add them to the quinoa.
- Add the lemon juice and feta cheese, and stir until well combined.
- Serve into a bowl and top with roughly chopped parsley.