This week on The IBD and Ostomy Support Show we are carrying on with maSTOMAchef and this weeks choice is quinoa (pronounced keen-wah apparently!) from Natalie.
I absolutely adore quinoa it really is so versatile and can be hot or cold, savoury or sweet! I prefer it savoury but enjoy it hot or cold. It is also both a protein and a carbohydrate so its a pretty well rounded grain.
Cold works well with salads, or coating chicken/veg then baking or hot stuffed in peppers or chilli. Although I actually quite enjoy it in a soup! This is a chunky soup best eaten the same day as the quinoa soaks up the liquid.
- 1/4 cup quinoa
- 1 bell pepper
- 2 shallots
- 1/2 carrot
- 1 veggie stock cube
- 1/2 garlic cloves
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tin chopped tomatoes
Firstly you want to put your quinoa into a medium pan with water basically a good inch more water than where the grains sit with the stock cube, paprika, oregano and garlic. with the garlic i suggest just chopping in half so you can remove them easily later.
Dice your carrot, chop your pepper into larger pieces than the carrot and finely chop your shallots. In a frying pan saute (yes I know I like to saute my veggies!) the veggies until soft but still have some firmness to them.
Once your quinoa has absorbed all the liquid which takes about 15 minutes give or take remove and discard the garlic. Pour in your tomatoes and your veggies and give it a stir. Season as necessary and add more water if you prefer a runnier consistency.
It really is as simple as that, now you can get fancy with your toppings such as cream, cheese or even spring onions. If you use cheese I totally recommend that you mix it in for gooey goodness!