Quinoa, a delicately flavoured whole grain that originated in South America, is higher in protein than any other grain. You can find it in health-food stores or in the health-food section of large supermarkets. The good news for busy cooks is that it takes no longer to cook than white rice.
Patsy Jamieson, Diane Temple
1 cup quinoa
2 teaspoons canola oil
1 medium onion, chopped
2 green chillies, de-seeded and chopped
2 garlic cloves, crushed
2 cups reduced-salt vegetable stock
3/4 cup coarsely chopped fresh coriander
4 spring onions, chopped
1/4 cup pepitas (pumpkin seeds), toasted (see ‘tip’)
2 tablespoons lime juice
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Toast quinoa in a large, dry frying pan over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chillies and garlic. Cook, stirring, for 30 seconds. Add stock and quinoa and bring to a simmer. Reduce the heat to low, cover and cook until the quinoa is tender and most of the liquid has been absorbed, about 15 minutes.
Add coriander, spring onions, pepitas and lime juice to the quinoa. Mix gently and fluff with a fork.
Toast the pepitas in a small, dry frying pan over medium-low heat, stirring constantly, until fragrant, 3 to 5 minutes.