Here you will find an ingredient list, instructions and a little bit on why this particular recipe is a good one (or maybe I might do a follow-up, companiony-type post about the nutritional benefits. Cause, you know, I know not everyone really cares about that). What you won’t find is a whole lot of text that you have to scroll through to get to the recipe. Come on. I know you do it. I do too.
Oh, and there might be a few pictures.
Like this one. Behold my amazing photography skills. (Please note, I did try to make it look pretty by using a nice plate.)
FYI… this is what you are making and this is what it should roughly resemble. This is without pumpkin seeds, cause I had run out.
- 1/2 cup quinoa (pronounced keen-waaa, just in case you were wondering. Not quin-oh-ah)
- 1 carrot – or 2 small carrots. Chopped.
- 1 celery stalk. Chopped.
- Onion powder. Maybe 1/2 teaspoon. Maybe 1 teaspoon. Who really knows. I just shake that stuff on in there! Yes, you can use an actual onion, and I have. But one day I had run out and I had onion powder so I used it. It is quicker. And sometimes, you don’t have a lot of time. If you use proper onion, 1/2 a small onion.
- 1 clove garlic. Chopped, crushed, smashed and chopped. Whatever you like. You can use more garlic if you like.
- Veggie stock/Chicken stock. 1 teaspoon of powdered stock or 1 cup of liquid stock.
- Water. 1 cup. (If using liquid stock, you don’t need to add this)
- Small handful of sultanas.
- Tahini. 1 tablespoon.
- Soy Sauce/Tamari/Coconut Aminos. Take your preference. Probably 1 tablespoon.
- Lemon juice/lime juice. 1/2 lemon or 1 lime. Depends on how juicy it is. Lemon is recommended but I used lime today, cause I had run out of lemon. Are we sensing a theme yet?
- Pumpkin seeds. Optional so if you don’t have them, don’t panic. 1 small handful.
- Parsley. Again. Not optional. I used a small handful of sprigs cut fresh from my garden but go to town if you like. Don’t get excited. I don’t really have a garden. I have a fancy planter box by husband made me. More on this in a post to come.
- Oh, and olive oil. Or butter. Or coconut oil. Your choice of fat with which to get the cookery goodness started. Lard, bacon fat, duck fat, ghee… did I leave anything out? As much as needed to lightly coat the bottom of the saucepan. But you have to use fat. Don’t be scared of the fat, people. After all, only every cell membrane wall of your whole entire body is made out of fat… (again, probably more on this to come)
- And you can use dried herbs. I like Italian Herbs. Herbs=flavour=good.
- And pepper. Always pepper.
I am going to assume that you read the instructions and know what is chopped and what isn’t.
- Heat oil in saucepan on medium-high.
- Add onion powder (or chopped onion) and garlic. Add your dried herbs if using them.
- Stir a bit.
- Add carrot and celery.
- Add pepper.
- Stir for a couple of minutes until things start looking like they are cooking.
- Add dry quinoa and stir for a about a minute. Or 30 secs. You know, just getting it a bit warm.
- Add your water or liquid stock.
- Add stock powder if not using liquid stock.
- Add sultanas.
- Bring to boil.
- Put on your lid, turn to simmer.
- Let it go for 20 minutes.
- After 20 mins, turn off stove top. Give your quinoa a stir to fluff it up a bit and leave it for 5 minutes or so. There should be minimal liquid left in the pot.
- Add tahini, soy sauce, lemon juice and pumpkin seeds. Stir.
- Garnish with parsley – or just stir it in.
PS. You’re welcome.
PPS. You can pretty much use whatever proportions you like, this recipe is pretty forgiving. Generally you use 1:2 ratio for quinoa and liquid. So it is easy to make a bigger batch. Just add more veggies and more stock if you feel the need.
This also makes really good stuffing (insert thumb up emoji).