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Andean-style quinoa

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A delicious dish made using the South American staple food, quinoa.
Serves
2
Prep
20 minutes
Cook
35-40 minutes
Each 467g serving contains (excludes serving suggestion)
KCal
451
Carbs
54.20g
Fibre
10.50g
Protein
15.70g
Fat
18.50g
Saturates
2.10g
Sugars
14.90g
Salt
0.30g
Portion Fruit & Veg
2
Ingredients
Ingredients
125g quinoa
1 tbsp olive oil
1 onion, chopped
1 stick celery, chopped
1 courgette, chopped
1 medium potato, chopped
1 red chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
400g can chopped tomatoes
1 tsp dried oregano
freshly ground black pepper
25g walnuts, chopped
Method
  1. Place the quinoa with 300ml of water in a pan. Bring to the boil and simmer for 10–15 minutes until all the water is absorbed. Set aside.
  2. Heat the oil in a medium saucepan and fry the onion for 3–4 minutes until it begins to soften.
  3. Add the celery, courgette and potato, and continue to fry for 5–6 minutes.
  4. Then add the chilli, cumin and coriander, and fry for a further minute.
  5. Add the tomatoes and oregano, season well with black pepper and simmer for 10–15 minutes, until the vegetables are tender.
  6. Stir through the quinoa and walnuts.
Chefs tips
  • Quinoa (pronounced keen-wa) is a wholegrain nutritionally, but it is actually a seed. It's naturally gluten-free and rich in protein. Use it in place of rice or couscous to make pilafs and salads.
  • You could add all sorts of vegetables such as peppers, mushrooms, peas or sweetcorn.
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