Jazz up the dinner with some vegetables!
"Quinoa" is the Quechua peoples word kinwa or kinuwa of the Peruvian Andes. Quinoa was cultivated for over 5000 years, also called "the mother grain" and "the gold of the Incas." It is not a grain but a gluten-free seed.
Serves 4
olive oil
organic baby potatoes cut in half
organic broccoli florets
2 cups (260 g) cooked quinoa (see below)
zest of 1 organic lemon
A. Cooked quinoa (makes 3 cups/390 g):
1 cup (130 g) uncooked quinoa
1 tsp. (5 g) olive oil
1 3/4 cups (420 ml) water or organic broth
1/2 tsp. (2,5 ml) sea salt
-Quechuan numbers-
huk 1. Rinse the quinoa under cold water.
iskay 2. Rub and swish with your hands. Drain.
kinsa 3. Toast the quinoa in a saucepan with the oil over medium-high heat. Stir, about 2 minutes.
tawa 4. Add the liquid and salt, bring to a boil.
pachaq 5. Lower the heat and cook, covered, about 15 minutes.
suqta 6. Turn the heat down to lowest setting, cover and cook another 15 minutes.
qanchis 7. Let it stand, without peeking, covered for 5 minutes.
pusqa 8. Fluff with a folk.
(a) If there is still some liquid, return to the stove and cook, covered, another 5 minutes.
B. Continue:
isqun 9. Heat the oil in a skillet.
chunka 10. Add the potatoes, cook util tender with a folk and golden brown.
chunka hukniyuq 11. Add the broccoli, cook until soft.
chunka iskayniyuq 12. Remove and add the quinoa and lemon zest.
quinoa plant
