Copyright John Paul Urizar
www.johnpaulurizar.com.au
Here's a lovely Middle Eastern-themed dish to accompany grilled meat or fish. It can be served hot or cold and will provide a slow sustained release of energy well into the day.
Heat the oil, sauté the onion for 2 - 3 minutes until it's transparent. Add the garlic and spices and cook for a further 1 minute. Rinse the quinoa thoroughly then add it to the pan with the onion and stir. Add the water and lime juice to the pan with the cardamon, cinnamon and cloves
Bring the liquid to the boil stirring as it heats. Once boiled, cover the pan, reduce the heat and simmer for 15 minutes or until the water has completely absorbed into the seed.
Once cooked, add the almonds, pomegranate and coriander.
Note: Quinoa is pronounced keanwa, is regarded as the least allergenic of all grains although technically it's a seed. It's available from health food stores and good delicatessens.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 25 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1233 kj |
| Calories | 295 kcal |
| Fat | 12.2 g |
| Saturated Fat | 1.3 g |
| Total Carbohydrate | 35.6 g |
| Total Protein | 9 g |
| Fibre | 6 g |
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