How do you you’re middle class? You can both spell and pronounce Quinoa. (Keen-nwa apparently).
I don’t know what Quinoa is, looks slightly like frogspawn, and I’ve always avoided it like the plague, but this recipe actually makes it taste really nice – people were going back for seconds (always the litmus test for a recipe).
250ml uncooked Quinoa, rinsed
500ml veg stock
1 medium onion, chopped
1-2 cloves of garlic crushed
half medium green pepper, de-seeded and diced
50g mixed seeds (sunflower, pumpkin, sesame, poppy, flax – your call really)
pinch cayenne pepper
1 tsp ground ginger
1 tsp paprika
1 tsp ground cumin
30ml (ish) lemon juice
salt and pepper
Add the quinoa to the stock and simmer until translucent and the ‘tail’* appears – about 20 mins.
Meanwhile, in a dry frying pan toast the seeds and spices until aromatic, and set aside.
Sweat the onion, garlic and pepper off in a little oil (I’m presuming this means fry until soft, rather than some kind of odd massage/interrogation technique).
In a large bowl mix the cooked quinoa, onions, garlic, spiced seeds.
Add the lemon juice and season with salt and pepper