Wednesday, March 14, 2007


I've finally found a way of preparing Quinoa that doesn't make me want to hurl. This is important because I've been gazing at boxes of the stuff for eons and have finally decided that I just have to get on with it and eat the stuff. It is, after all, one of God's Wonderfoods.

Quinoa Chicken Pilaf

1 Lemon
3 Red Onions
1 Red Pepper
5-6 Cloves Garlic
Chicken Pieces
1 Beefsteak Tomato
Olive Oil
Mustard Seed

Cut a lemon into quarters and squeeze juice into a foil bag. Add the leftover lemon pieces and 3-4 cloves of crushed garlic and a roughly chopped red onion. Score the chicken pieces and add to the bag sealing carefully. Steam in the oven until cooked. The time for this will vary depending on the size and quantity of the chicken pieces used ~ 30-60 minutes

Prepare a finely diced ratatouille of 2 red onions, 2 cloves garlic, 1 red pepper, 1/2 a chile (to taste), 6-12 green olives (to taste) & beefsteak tomato. Season with salt & pepper, black mustard seed & cardomum.

Prepare Quinoa in your usual way.

When cooked, shred the chicken. Combine with the ratatouille, cooked quinoa and left over onion pieces if desired. Season.

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