the top seed
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.