My sister and her crew were down with us last weekend and amongst the noise and chaos of the cousins reunion we sat and chatted in that comfortable way that only sisters can. While we lolled over numerous cups of coffee ( and numerous glasses of wine when bedtime had finally been done) our conversation turned, as it usually does, to food, we browsed through the alarmingly large number of cook books that I have and earmarked recipes we had tried, but forgotten about and ones that we had been planning to try but hadn’t gotten around to.
I love these kind of chats, it revives my, sometimes lagging, passion for cooking new foods and so full of renewed enthusiasm I was a busy bee of the culinary variety today.
First up was a recipe that the lovely Yvonne Carty from Hey Pesto cooked at a demo I attended just before Christmas. The only change I made was to swap the dried cranberries in the original recipe for Pomegranate seeds.
Mixture of Diced Vegetables; carrots, peppers, sweet potatoes, and red onion
2 Tablespoons of RapeseedOil
300g of Quinoa ( I used Red Quinoa for a nuttier taste)
1 ltr of stock
Seeds of 1 pomegranate ( or 75g of dried cranberries)
75 g of hazelnuts or pecan nuts
Bunch of Parsley ( I didn’t actually have any)
Preheat oven to 180
Toss the vegetables in oil in a large roasting tin
Roast for approx 30 mins
Repeatedly rinse the quinoa in a sieve under cold running water.
Place in saucepan and use enough stock to cover with a bit extra.
Bring to the boil and allow to simmer for about 15/20 mins until the stock has been absorbed.
Mix the quinoa with the roasted veg, the pomegranate and the nuts.
Season to taste.
I had this today warm with some delicious Slow Roasted Shoulder of Lamb and will have it cold for lunch tomorrow with some feta cheese added.
Quinoa was a new one for me but I am totally converted, it is delicious and super healthy, perfect for this time of year.