Containing more nutrients than brown rice such as iron, manganese, phosphorus, magnesium, and zinc, high levels of calcium, potassium, and selenium, quinoa is certainly a food that should be in our diet. This months recipe comes from the Lovely Jane who’s passion is healthy and simple with the tastes of nature.
Ingredients:
1 cup quinoa
1 large grated carrot
1/3 cup raisins
1 Tbsp ghee
1/2 tsp fennel seeds
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp ginger
1/4 tsp asafoetida
1/4 tsp cinnamon
1/2 tsp turmeric
1.5 cups boiling water
Salt & pepper to taste
Method:
1. Wash and drain quinoa really well, place quinoa in a bowl and cover with water, leave to soak over night if possible. Then drain water, rinse through a strainer.
2. Melt ghee in pot, add fennel seeds first, then cumin, coriander and ginger. Add asafoetida, cinnamon and turmeric last (they burn easily), then add quinoa, stirring well to coat in the spice mixture. Add raisins and grated carrot, stir to combine.
3. Add 1.5 cups of boiling water, stir and place the lid on the pot. Bring to a simmer then turn heat down to low and cook until water has absorbed.
4. Turn heat off and leave quinoa to sit with lid on for about 5 minutes. Remove lid, add salt and pepper and very gently fluff up quinoa, place in serving bowl and decorate with your favourite spring herbs, sprouts and a wedge of lime. My favourite greens to have with this dish are parsley, basil, mint, coriander and sunflower seed sprouts, enjoy!
Recipe by Jane Olsen