Yes, we know quinoa is a superfood. Yes, we know quinoa is pronounced nothing like it looks. And yes, we know that quinoa is on most menus around Brisbane at the moment.
But do any of us actually know how to cook it? And how is the best way to eat it? For breakfast? As a side dish? Or a meal in itself?
Well, this adaptable seed (note, not grain) can be used in any number of ways at any time during the day.
Start off with a delicious quinoa fruit salad from Reverends Fine Coffee made up of seasonal fruit, quinoa, chia seeds, honey and lime dressing.
If you prefer something warmer or more comforting, try Riverbend Teahouse's organic quinoa porridge with fresh berries, wild honey, cinnamon and pistachio.
Or go for a more substantial brunch like Paw Paw Café's quinoa and potato hash cakes with grilled haloumi and beetroot relish.
Check out Willow & Spoon's lunchtime option with their salad of roast pumpkin, pepita seeds, goats curd, greens, quinoa & sticky balsamic.
And round out the day with Eve's On The River's dukkah encrusted veal rack with a trio of quinoa, heirloom carrots & red wine jus or add a twist to your pub favourite with Lock'n'Load's chicken schnitzel with pistachio & quinoa crumb, celeriac chips, radish & apple remoulade.
This salad recipe is a good introduction to quinoa and a great way to increase your veggie intake. It comes courtesy of friends and sisters Anna and Kelly.
Super quinoa salad
2 cups quinoa
1/2 red onion, thinly sliced
1 lebanese cucumber, diced
1 red capscicum, diced
1 sweet potatoes, peeled and cut into 1/2-inch pieces
1/4 cup roughly chopped fresh parsley
1/4 cup roughly chopped fresh mint
Handful slivered almonds, toasted
Handful dried cranberries
2 tbsp balsamic vinegar
1/4 cup olive oil
Juice of one orange (approx 1/4 cup)
Cook the quinoa as directed, then drain and set aside.
Roast the sweet potato for 20 minutes on 180 degrees or until softened.
Add the chopped ingredients and roasted sweet potato to the quinoa and mix well.
Mix together the balsamic and orange vinaigrette ingredients and season to taste with salt and pepper.
Stir in the dressing and serve.
TUL Note: Penny is a freelance food writer and obsessive cook, who has returned to Brisbane after ten years living in the UK and Melbourne. She is currently taking her passion for sweets treats one step further and learning the skills to become a pastry chef from her culinary idols, documenting her experiences through her blog Project Pastry. Want more from Penny? Click here for all her articles!
Image credit: Sulia