Читать книгу The Intolerant Gourmet: Free-from Recipes for Everyone - Pippa Kendrick - Страница 33

Herb Quinoa

Bursting with flavour, this dish is perfect for serving with the Chicken and Apricot Tagine, but it also works equally well as an accompaniment to grilled meats or mixed with roasted vegetables. Feel free to use a combination of different herbs in this salad; almost anything works, except perhaps the woodier herbs such as rosemary and thyme.

Serves 4

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175g/6oz quinoa

500ml/18fl oz vegetable or chicken stock

A bunch of fresh coriander

A bunch of fresh parsley

Sea salt and freshly ground black pepper

Add the quinoa to a large saucepan and pour over the stock, then cover with a lid and bring to the boil. Once boiling, reduce the heat to low and simmer for about 15 minutes or until the stock has been completely absorbed.

While the quinoa is cooking, finely chop the fresh herbs and set aside. Fluff up the cooked quinoa with a fork and then add the chopped herbs, season with salt and pepper and mix together thoroughly. Serve while hot.