Quinoa is ideal for picnics, packed lunches, alongside curries, tossed in salads, scattered into soups or to accompany a tray of roasted veg on indolent evenings. Get this recipe and more from Susan Jane White’s Book – The Extra Virgin Kitchen Click here for video
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1 cup quinoa
1.5 cups stock or seasoned water
8–12 juicy baby tomatoes, halved
Flesh of 1 avocado, roughly chopped
1 mild chilli, deseeded and sliced (optional)
Handful of rocket, chives, cress or coriander, roughly torn
3–4 tablespoons extra virgin olive oil
1 tablespoon finely chopped red onion
Sea salt flakes and a few twists of the black pepper mill
Wash the quinoa very well in a sieve under running water. Transfer to a heavy-based saucepan.
Bring to the boil with the stock or seasoned water and cook for 12–15 minutes with a lid on. The
longer you cook it, the softer and stickier it becomes. Take the pan off the heat as soon as the
quinoa has drunk up all the water. Let it sit on the countertop and fluff up in the residual heat of the
lidded saucepan. Some rice cookers have a special ‘grain’ setting that works perfectly for quinoa.
Leave the quinoa to cool a little before stirring through the remaining ingredients. Give the black
pepper mill a few twists and add a smattering of sea salt flakes. You could pack the quinoa into an empty container for lunch at the office.