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Quinoa offers a nutty-tasting alternative to rice and is a good source of protein |
Camdenn Review: Clare Latimer | Quinoa Paella | Quinoa Salad
As the cost of some basic ingredients goes up, Clare Latimer turns to a healthy alternative that kept ancient armies fit for battle
WITH the price of wheat and rice rising weekly, due to demand, I have been looking around for alternatives. One interesting and healthy option is quinoa (pronounced keen-wah.)
It is an ancient food native to the Andean region of Central America and was prized by Inca warriors for increasing their stamina.
Although it is cooked like a grain, botanically it is actually a seed. Like grains, it is a good source of complex carbohydrates. However, it has greater protein content than most grains and, unlike other grains, contains all the amino acids needed for good health.
Quinoa has an interesting quality and a nutty taste, making it a versatile food that can be used in both savoury and sweet dishes.
The fibre in quinoa makes it useful for cleansing the intestines and preventing cardiovascular disease. I certainly feel good after eating it and my chickens go mad about it and they seem to have an amazing radar for healthy eating.
Quinoa paella
Quinoa is definitely sold in Waitrose at £1.99 per 500g and also in most health food shops (Morrisons did not have it and I have not tried the other supermarkets.) This is a quick version of paella and obviously quinoa replaces the rice.
Ingredients
Serves 6
1 x 900g cooked chicken
Few mixed fresh herbs
Salt and freshly ground black pepper
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
1 tbsp olive oil
Pinch saffron
500g dried quinoa
125g chorizo, peeled and chopped small
1 red pepper, cored, deseeded and diced
125g peas, frozen or fresh podded
125g prawns, shells removed
125g cooked cockles, shells removed
1 pint mussels, cooked
1 tbsp freshly chopped parsley
2 lemons.
Method
Remove the flesh from the cooked chicken and chop into mouth-size pieces. Put the carcass into a large saucepan and cover with water. Add the fresh herbs and season with salt and pepper. Bring to the boil, cover and simmer for one hour. Strain through a sieve and discard the bones.
Meanwhile, prepare the other ingredients.
Put the onion and garlic into a large frying pan (with lid) with the olive oil and cook gently for five minutes or until the onion is soft.
Add the saffron, quinoa, chorizo and red pepper and continue to cook for two minutes, stirring to cover with the oil. Now add the chicken stock to cover the quinoa and cook gently for about 10 minutes. Check if you need to add more stock and then cook for a further 10 minutes to properly cook the quinoa.
The mixture should absorb all the liquid so be careful not to add too much. Add the rest of the ingredients except the lemons. Stir well over a medium heat and when hot, serve with a good salad. Garnish with the lemon wedges.
Quinoa salad
This is a very healthy and slimming salad using my ever-favourite ricotta cheese. Make sure to buy good, fresh ricotta as it makes all the difference. This is a perfect starter for a dinner party or a good supper dish.
Ingredients
225g quinoa
Little olive oil
450g ricotta
1 handful chives, chopped up small
Small handful fresh mint, chopped finely
Good squeeze lime
Salt and freshly ground black pepper
2 tbsp virgin olive oil
225g broad beans
225g ripe cherry tomatoes, halved and stalks removed
50g black olives, pitted
Ciabatta bread, warmed.
Method
Cook the quinoa in salted water as instructed on the packet but normally 15 minutes in boiling water. Drain, stir in a little olive oil and then leave to cool. Mix the ricotta in the bowl with the chives, mint, lime juice, salt and pepper.
Put the quinoa on a large serving plate, top with the ricotta mixture and then top neatly with the beans, tomatoes and olives. Drizzle over some olive oil and the top with some crunchy sea salt. Serve with the warmed ciabatta bread. |
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