Quinoa has a higher protein content than rice and is gluten-free. Demuths' Helen Lawrence uses it in a warm salad with halloumi for Taste of Bath
1. Rinse the quinoa thoroughly until the water runs clear. Heat the olive oil in a saucepan and add the quinoa. Stir to coat the grains with oil and stir-fry for one minute. Add the boiling water carefully, as the quinoa tends to ‘spit’. Cover the saucepan and simmer very gently for about 10 minutes, or until all the liquid is absorbed and the quinoa grain has burst out of its casings.
Quinoa is versatile - use it in a salad or as a filling for large tomatoes, peppers or portobello mushrooms. Vary the vegetables with the seasons and serve with green leaves drizzled with salsa verde.
2. Fry the spring onions and courgette in the olive oil for a few minutes, then add the peas and fry for one more minute. In another frying pan, dry-fry the diced halloumi until golden on all sides.
3. In a bowl mix the quinoa, halloumi and vegetables together. Add the chopped parsley and grated lemon rind and season to taste.
.jpg)
Recipe © courtesy of Helen Lawrence at Demuths
To find out more about Taste Festivals and to buy tickets visit the Taste Festivals website.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.