An easy, peasy, quick week-night dinner.I decided to make a quick dinner tonight. I was thinking about having a break from eating
wheat and oats and found some quinoa in the cupboard. Quinoa is an ancient Peruvian food, it is actually a seed from an ancient plant and was a staple in the diet of the Incas. Today it has found fame as a superfood. Quinoa is high protein, packed with vitamins, gluten-free and delicious.
3 Tablespoons olive oil
1 garlic clove, finely chopped
1 cup quinoa (I used a combination of white and red)
1/2 cup white wine or use 1/4 cup lemon juice
1 x 400gr crushed tin tomatoes
salt and pepper
750gr green prawns, peeled with tails on
1 carrot, grated
1 handful of snowpeas, remove stringy bits and cut in half on diagonal, as it looks nicer
Use a large pot or pan with a lid.
Heat the oil and add the onion on medium heat. Cook until soft, but not burnt, stirring occasionally.
Add garlic and stir for one minute.
Add the quinoa and stir. Add wine or lemon juice and mix in. Cook for about 3 minutes then add tomatoes, salt and pepper and 2 cups of boiling water.
Cover the pan and cook for 10 minutes on a low heat. It should be bubbling but not too vigorously. Add the prawns, carrot and frozen peas. Cook for about 10 more minutes with the lid off. Add the snow peas and cook for 2 minutes. Stir through baby spinach leaves and parsley or coriander.
Serve with lemon or lime wedges.
Serves 4. If you are really hungry serve with bread and a salad.
Just to help you get cooking I have added some music - Chucho Valdes Mambo Influenciado 1 - Chucho is a Cuban pianist and composer who has been awarded 8 Grammy awards, he often played with his father Bebo (now deceased). His son Chuchito is also a musician. Here's the link: https://www.youtube.com/watch?v=dlX37palyYI