Popping up in my feed is pictures of people cooking amazing things – seafood, tagines, roast with all the trimmings – no one is really living on what they have in their pantry.
I’m taking a different approach and trying to use up what I have in the pantry first, cooking what I have on hand.
And it turns out, I have a lot of Quinoa on hand, leftover from now non-existent catering jobs.
As cooking is in my blood, heart and soul, I am going to work out as many ways to cook Quinoa as possible, maybe come up with 100 recipes.
So far, I have three.
This recipe was served as a side dish with last nights dinner (Building Maintenance doesn’t feel like I’ve fed him right unless there are carbs on the plate).
The next night, I stuffed it into zucchini, then baked the lot in the oven covered with fresh tomato sauce.
Quinoa with pickled lemon and parsley recipe.
Cook Quinoa using pressure cooker method, 1-part Quinoa 2 parts water, 3 minutes on high pressure.
Finely mince a 250 ml jar of pickled lemons and a bunch of parsley.
Once the Quinoa has cooked for its three minutes and the steam has released from the pressure cooker, but the quinoa is still hot, stir through the minced lemon and parsley.
Season with salt and pepper.
Enjoy!
