It is recommended that fish should be eaten at least twice a week, and whiting is a delicious fish that works well here. Of course I LOVE QUINOA and try and use it in different way – tonight I did a fried rice style stir fry only without rice but using quinoa – added whatever was at hand in the fridge and it turned out quite well. Give this a go yourselves and experiment!
How to cook Quinoa
- 1 cup quinoa
- 1 1/2 cup cold water
- 1/2 tsp sea salt
- Soak quinoa for 15 minutes in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up the outer coating od saponin, which can give a bitter taste if not removed.
- Rinse: stir the quinoa with your hand, and carefully pour off the rinsing water, using a mesh strainer at the end. Drain quinoa well in the strainer and transfer to the cooking pot, add 1 1/2 cups water and salt.
- Bring to boil, cover with a tight fitting lid, and turn the heat down to simmer. Cook for 15 minutes. Remove from heat and allow toss it for five minutes with lid on. Fluff quinoa gently with a fork and serve.
In this recipe, I put one red onion in a fry pan in a little olive oil (coconut oil would be equally good) and cooked lightly then added chopped celery and corn and stirred in a few minutes. Then I added cook quinoa, baby spinach and grated carrot turned off the heat and stired in to heat through. I also added a scrambled egg cause the kids love it. At the very end I drizzled a little lemon flavoured extra virgin olive oil.