Because I’m not overly keen on rice, I’m always looking for dishes that use alternatives. I love quinoa because you can do a lot with it, and it doesn’t feel as heavy as some other grains do.
I first made this recipe when invited to my youngest sister’s eighteenth birthday, somewhere in a farm in the French countryside. I had been assured there would be ‘vegetarian options’, which I realised upon arriving was a little basket of veggies and half a packet of quinoa…
Making do with what was available gave birth to this dish, which I refined after coming back home to a fully stocked kitchen.
Recipe
Type: Vegan
Approx. Preparation time: 5 mins
Approx. Cooking time: 25 mins
Serves: 2
Ingredients
- One cup of quinoa
- Salt and pepper, to taste
- Olive oil, to drizzle
- 3 small ripe tomatoes
- One teaspoon coriander powder
- Half a teaspoon ground turmeric
- A handful fresh coriander leaves
Preparation steps
- Chop the tomatoes into small cubes
- Chop the coriander roughly
- Boil a small pan of water
Cooking steps
- When the water boils, add a pinch of salt and drizzle of olive oil to the pan. Add the quinoa to the water and leave to simmer for 20 mins
- Sieve the quinoa once it is cooked
- Heat a teaspoon of olive oil in a medium pan
- Add the chopped tomatoes to the hot oil and stir well
- Sprinkle with the coriander powder, the salt and pepper and stir for a minute
- Add the quinoa to the pan and stir well for a minute
- Add turmeric and stir well for a minute
- Take off the heat
- Add the chopped coriander and mix well
- Serve hot!