Ok, now that we have learned how to cook quinoa, let me share with you one of my favourite recipes using quinoa. I discovered quinoa pretty late, but better late than never, eh. As I am not the biggest fan of rice and how much pasta can you really eat day in day out without getting bored, I find better alternatives in grains and legumes such as lentils, couscous, and of course the new found love of quinoa. In between huffing and puffing for time, and still preferring to cook from scratch after work rather than an easy takeaway order, everyday I try to cut down on the food preparation or cooking time so a speedy dinner is ready in no time.
Previously I only roasted vegetables during the weekend, but lately I discovered that 20 minutes is all it takes for roasting, and really, there is not even much hands-on cooking time going on. The almost charred aroma of roasted vegetables brings a totally heightened flavour that a simple stir-fry just couldn’t deliver. Even better, when the vegetables are picked straight from our own garden!
1 small carrot- diced