spiced quinoa

April 17, 2011

The flavours in this dish are subtle and earthy. You get the nuttiness of the quinoa and the aromatic richness of the spices – especially after a little “toasting” before adding stock to the dish. I would recommend this with a number of dishes on v:gourmet, particularly the moroccan tagine, roasted veggies with chickpeas, and cassoulet. You could also do a spiced couscous which would be equally tasty.

3 cups veggie stock

2 cups of quinoa

1 tsp each of ground cumin, ground coriander, and smoky Spanish paprika

1/4 tsp cayenne pepper

salt

Put quinoa and spices in a medium, heavy-based saucepan and cook over medium/high heat until the spices are aromatic and just start to turn a dusky brown. Add the stock and a dash of salt. Stir, cover, and bring to a boil. Once a roiling boil is reached, turn down heat to low and simmer until quinoa has absorb all the liquid. Fluff with a fork. Transfer to a serving bowl and fluff again to separate as many grains as possible.

Adapted from Market Vegetarian by Ross Dobson

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