Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 38

Quinoa (pronounced keen-wah) is a grain from South America now widely available in supermarkets. It is not dissimilar in texture to couscous and has an appealing nutty flavour.

Preparation time: 10 minutes

Cooking time: 3 hours, plus cooking the ­pasta

Serves 4

Vegetarian

6 preserved lemons (see here)

1 large onion, peeled, halved and cut into 1cm (½in) wedges

1 red chilli, deseeded and finely chopped

1 tbsp olive oil

1 tsp golden caster sugar

Sea salt and freshly ground black pepper

200g (7oz) quinoa

500ml (18fl oz) hot vegetable stock

50g (2oz) pine nuts

8 tbsp fresh coriander leaves

4 tbsp sun-dried tomato paste

8 tbsp boiling water

Cut the preserved lemons into quarters, then remove and discard the flesh. Shred the lemon skins into strips. Place the onion, strips of lemon skin, the chilli, olive oil and sugar in the slow cooker dish and season to taste with salt and pepper. Cover with the lid and cook on high for 2 hours or until the onion is very soft.

Add the quinoa and hot stock and mix well to combine. Cover again and cook for a further hour.

Meanwhile, warm a frying pan over a medium heat. When hot, add the pine nuts and cook for 3–5 minutes, shaking the pan frequently, until they are an even golden colour. Remove from the heat and set aside.

When the quinoa is tender, with just a little bite to it (like cooked rice or couscous), stir in the coriander and the reserved pine nuts. In a separate bowl, mix the tomato paste with the boiling water to make a thin sauce. Serve the quinoa on warm plates with the tomato sauce drizzled around the edge.