I’m just not a fan of quinoa as is (did I just swear in the wellness community? I think I might have). When done plain, it just seems like something that’s never going to taste like rice or pasta. You know that feeling? The begrudging substituting feeling? When moving to more digestible, nutrient dense options, it is KEY to never subject yourself to ‘poor cousin’ substitution. What a way to bore yourself to tears and go running back to spaghetti! HOWEVER, served cold with cool blanched veg and thick dressings like this one, or this way I did it today – then WOW. It’s just delicious. Basically, it’s a fantastic base, but don’t stop there. I hope you enjoy this. We sure did!
What you’ll need (serves 6 as a side or base for stew, sauce, extra veggies)
3 cups cooked quinoa (about 1.5 cups uncooked, first rinsed a couple of times and then cooked in boiling water for 12-15 minutes and drained)
1 large brown onion, fine chopped
2 tablespoons coconut or macadamia oil and 20g butter
3 cloves garlic, squished and fine chopped
4 tablespoons pesto
1 handful chopped parsley
What to do
Brown the onion in the butter and coconut oil, in a low – medium pan for 20 minutes, until sweet and really golden.
Once you’ve got the onions on, get the quinoa cooking. Once you see the little spirally bits in the quinoa come out, you know it’s done. Take off heat and strain.
Add the garlic to the onions and cook a further 2 minutes, then switch off heat.
Now the really tricky part, you ready?
Mix all the ingredients up with the pesto and sprinkle the parsley at the end. Taste and add a little sea salt to taste.
Food intolerance note: If you’re avoiding FODMAP foods, just mix your quinoa with a garlic free pesto and sea salt. It will still be divine.
Digestion tip: If you have time, you can make quinoa even more digestible by soaking it. I wrote a lil’ quinoa post a while back, you can have a read of here.
Use as a base for stews, casseroles or a mountain of steamed veg.
Serve along side chops, steamed fish or lamb shoulder.
Sprinkle over roasted veg bake to serve as a warm salad.
Cool completely and toss baby spinach leaves and feta through for a ridiculously tasty salad.
Real Food. Happy Bodies.