I love quinoa for its sheer versatility and ease of cooking. From salad and stuffing to soup, sauté and one-pot meal, all can welcome quinoa with open arms!
quinoa is my go-to mate when I want to rustle up a fuss-free, quick dinner
Today’s quinoa recipe is one I made up as I went along. The original idea was to add some fresh peas (they are in season and I have plenty to get through so look out for green pea recipes in coming days!) but this would have become too much so I dropped the idea.
Here are the key ingredients: pepper, pistachio, parsley, tomato, onion, chilli and anchovy.
I also added a bit of cheese and finished off the dish with toasted pistachio and a sprinkling of sumac.
Anchovy and sumac are optional. I included them for a bit of flavour.
I added the parsley to the vegetables because I wanted toasted pistachio to be the start texture provider, not uncooked parsley. You can add this herb add the end if you prefer.
the combination of cooked quinoa and toasted nuts is spot on
3/4 Cup uncooked quinoa
A small bunch of parsley
1 Tablespoon pistachio
1 Tablespoon hard cheese of your choice
1 Tablespoon olive oil
1 Tablespoon anchovy (optional)
A pinch of sumac (optional)
Salt to taste
- First we need to toast the pistachio. Halve them and put them in a (preferably non-stick) frying pan. Place the pan on low heat and let the nuts toast for about 5 to 7 minutes. At the end, you will start getting a nice roasted aroma which is when you can take them off the heat and transfer to a bowl. Do not brown the pistachio.
- Now, prep the vegetables. Wash, core, de-seed and chop the pepper.
- Peel, wash and dice the onion.
- Wash and finely chop the tomato.
- Wash and chop the parsley.
- Wash and slice the chilli.
- Crumble or roughly chop the cheese.
- Heat the frying pan in which you had toasted the pistachio.
- Add the oil and anchovies (if using) and lower the heat.
- Add the onions and chillies along with some salt. Stir around a bit, cover and let the onions cook for about 5 minutes.
- Next, add the pepper, tomatoes and parsley. Once again cover and let the vegetables cook for 5 more minutes.
- Rinse and add the quinoa to the vegetable base along with one-and-three-quarter cups of water.
- Mix well, cover and let the quinoa cook for 20 minutes.
- Uncover, add the cheese, mix well, cover and cook for further 5 minutes.
- Take the pan off the heat and let it rest for a few minutes.
- Uncover, sprinkle the toasted pistachio. Also add some sumac if using.
- Mix well and serve.
Here are the pistachio being toasted. Keep moving them around the pan so as not to burn or brown them.