Quinoa with hazelnuts, roasted vegetables & parsley

Quinoa with hazelnuts, roasted vegetables & parsley

By
From
V is for Vegan
Serves
2-4

I’m trying to eat different grains, not just pasta. Quinoa, pronounced ‘keenwa’ (I’m sure y’all knew that, but I feel I have to keep repeating it), has recently attracted controversy because some investigative journalists think that evil vegans are pricing out poor Peruvian farmers* from eating their own crop. How non-animal eaters could be entirely responsible for this, I’m not sure.

Supermarkets are now doing mixes of bulgur wheat and quinoa, which makes a change from the usual. Quinoa comes in several colours from white, pink, brown, black and red. The mix I used had red quinoa, which is nuttier and perhaps more flavoursome than the white more commonly found on grocery shelves. Quinoa isn’t a grain but a grass that contains healthy fat and proteins, and it tricks the appetite into thinking you’ve had a nice bowl of starch.

Try this; it’s not ‘cheffy’ but it is gorgeous tasting.

*I spent five months in Peru and Bolivia, mostly with Quechua-speaking villagers, and I didn’t once have quinoa. We ate potatoes, rice and ‘fideos’ (macaroni). This was quite some time ago, in the early 90s, so maybe it wasn’t popular then. It seems strange to claim that Andean dwellers now have a daily shortage of quinoa.

Ingredients

Quantity Ingredient
1 aubergine, halved lengthways and cut into strips
1 large red pepper, deseeded and finely sliced
6-10 baby carrots, tops trimmed, bottoms snipped
50ml olive oil
250g quinoa
75g hazelnuts
1 preserved lemon or lime, finely diced
handful basil leaves, rolled up together and finely sliced
hazelnut oil, for drizzling
sea salt

Method

  1. Preheat the oven to 200°C.
  2. Put the aubergine, pepper and carrots in a roasting tin, toss in enough olive oil to coat everything well and add 2 tsp salt. Roast for about 15 minutes until the aubergine and pepper are soft with slightly crispy edges.
  3. Meanwhile, rinse the quinoa in a sieve until the water runs clear. Use double the volume of water to quinoa – in this case 500 ml water – and put both in a medium saucepan with 1 teaspoon salt. Bring to the boil, then cook for about 20 minutes. Leave to stand for 5 minutes off the heat and with the lid on. Then uncover and fluff it up with a fork.
  4. Toast the hazelnuts in a dry frying pan for 5 minutes. Mix the roasted vegetables, quinoa, hazelnuts, preserved lemon or lime and basil together, drizzle with hazelnut oil, season with salt to taste and serve.
Tags:
Vegan
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again