the top seed

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

Quinoa is en­joy­ing its time in the spot­light, but this nutty, pro­tein- rich sta­ple has more to of­fer than sim­ply plump­ing up sal­ads. Try th­ese three ways for de­li­ciously ver­sa­tile and sim­ple din­ners that ev­ery­one will en­joy. From a crunchy crust for ten­der lamb cut­lets to golden cauliflower frit­ters and a new take on risotto, quinoa is sure to be­come a pantry es­sen­tial.

quinoa crumbed lamb

¹⁄³ cup ( 70g) white quinoa, rinsed ²⁄³ cup ( 160ml) wa­ter 2 ta­ble­spoons finely chopped flat- leaf pars­ley 1 clove gar­lic, crushed sea salt and cracked black pep­per 12 x 70g lamb cut­lets, trimmed plain flour, for dust­ing 2 eggs, lightly beaten 250g vine- ripened cherry toma­toes 2 ta­ble­spoons olive oil, plus ex­tra for brush­ing wilted kale leaves, roasted tomato and crispy gar­lic, to serve

Place the quinoa and wa­ter in a medium saucepan over high heat and bring to the boil. Re­duce heat to low and cook, cov­ered, for 12– 14 min­utes or un­til all the wa­ter is ab­sorbed. Re­move from the heat and al­low to stand, cov­ered, for 5 min­utes to cool slightly.

Pre­heat oven to 200° C. Place the quinoa, pars­ley, gar­lic, salt and pep­per in a bowl and toss to com­bine. Dust the lamb in the flour, dip into the egg and press into the quinoa mix­ture. Heat the oil in a fry­ing pan over high heat. Cook the lamb, in batches, for 2 min­utes each side or un­til golden. Trans­fer lamb to a bak­ing tray and roast for a fur­ther 2 min­utes or un­til cooked to your lik­ing. Serve the lamb with the kale, toma­toes and gar­lic. Serves 4.

quinoa and cauliflower frit­ters

1 cup ( 200g) white quinoa, rinsed 1 ½ cups ( 375ml) wa­ter 1 cup ( 240g) ri­cotta 200g cauliflower, finely chopped and steamed ½ cup ( 40g) finely grated parme­san 2 ta­ble­spoons finely chopped dill 3 eggs, lightly beaten sea salt and cracked black pep­per 2 ta­ble­spoons olive oil spinach leaves and chilli- flavoured may­on­naise, to serve

Place the quinoa and wa­ter in a medium saucepan over high heat and bring to the boil. Re­duce heat to low and cook, cov­ered, for 12– 14 min­utes or un­til all the wa­ter is ab­sorbed. Re­move from the heat and al­low to stand, cov­ered, for 5 min­utes to cool slightly. Place the quinoa, ri­cotta, cauliflower, parme­san, dill, eggs, salt and pep­per in a large bowl and mix to com­bine. Shape a third cup of the mix­ture, at a time, into frit­ters and re­frig­er­ate for 20 min­utes. Heat the oil in a large fry­ing pan over medium heat and cook the frit­ters, in batches, for 3– 4 min­utes each side or un­til golden. Serve with the spinach leaves and may­on­naise. Serves 4.

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