I've procrastinated enough! I have been the chief procrastinator at home for the past 2 months when it's come to this blog, and I have no reason or excuses as to why. There has been food cooked, there have been times when the computer and myself are free for this meaningful dialogue, but it just hasn't happened. Armed with a cup of tea (Rooibos to be exact), I am now making inroads to the various list of blog posts running through my head.
And what better way to start my first blog from absence with the superfood du jour, quinoa (pronounced keen-wa). Those of you that read this blog regularly will remember a post from the beginning of the year about this wonder grain. And it's popularity has just been growing! Move over couscous, brown rice and any other grain pretending, this bad boy is the shizz! At a recent dinner party, not hosted by us which was even better, we got onto the subject of this exceptional ingredient. And after ticking off a long list of goodies - it's incredibly low GI, gluten free, high in protein, has antioxidants, etc, etc - the only real problem we found is that it is tasteless. Although Marty pointed out that this is not really a problem because it makes it versatile and can be used in so many dishes because it adopts the flavours of that dish. Another pro!! Quite frankly, if quinoa was a superhero it'd be Superman, without the Kryptonite.
So we know this is superfood, and now we know there's not much flavour, so what do you do with it? Marty's restaurant has it in their lamb salad, someone else was telling me about a Mexican restaurant that does a spicy salad with it, and I'm going to introduce you to my newest Summer Salad that has been added to the BBQ repertoire. A quick and easy Quinoa salad. And to make it even easier here's a link so you can enjoy it, and find some more tasty quinoa salads. http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-salad.php You'll notice it's not only a vegetarian salad but vegan too, so is extremely helpful when guests arrive of that persuasion. For my followers in warmer climates, make the salad and chill it. Add the seeds and nuts and you don't even have to worry about a protein with it, so on those stinking hot summer nights or days when you want something fresh, healthy and filling this is the perfect choice.
The other thing I love about it, is that there's almost always enough left over for lunch the next day so you can feel very virtuous if you've over-indulged with BBQ food the day before, because let's face it, who hasn't!
Now, it's also really important to give the grain a good soak to get rid of the saponin which coats it because that will leave a bitter taste. I think cooking for as long as the recipe suggests overcooks it a little and it gets a bit mushy. Once the little white tail shows it's pretty much cooked and if you like your grains and pulses cooked al dente then taste after 5-7, then 10minutes to see how you feel about the texture. I would also add the toasted seeds and nuts as I serve to keep them crunchy, and not mixed through and then chilled.
I hope you enjoy it and if you have a BBQ failsafe salad that comes out each time I'd love to hear about it and get some recipes from you.
Ciao,
xoxo
P.S I'm pretty sure my camera has a picture of this and MANY other delights so I'll do an upload soon! I may even have a post devoted to pictures! Who knows!!
