Quinoa with corn, capsicum, baby spinach and toasted chopped nuts
 
 
This is a sweet dish and the lime juice is a necessary addition to counter the sweetness of fresh corn, capsicum and dried fruit.
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Recipe type: 400g quinoa 1 clove of garlic, crushed 10-15 cherry tomatoes, cut in half 100g baby spinach 2 corn cobs of corn 1 line, juice & zest (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter) 1 red capsicum, chopped into small pieces. ½ bunch parsley, finely chopped 40-50 grams of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
Cuisine: Meal
Serves: 4
Ingredients
  • 400gm quinoa
  • 400gm quinoa
  • 1 clove of garlic, crushed
  • 1 clove of garlic, crushed
  • 10-15 cherry tomatoes, cut in half
  • 10-15 cherry tomatoes, cut in half
  • 100gm baby spinach
  • 100gm baby spinach
  • 2 corn cobs of corn
  • 2 corn cobs of corn
  • 1 line, juice & zest
  • 1 line, juice & zest
  • (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter)
  • (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter)
  • 1 red capsicum, chopped into small pieces.
  • 1 red capsicum, chopped into small pieces.
  • ½ bunch parsley, finely chopped
  • ½ bunch parsley, finely chopped
  • 40-50gm of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
  • 40-50gm of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
  • 2 tbs olive oil
Instructions
  1. If your using the quinoa remember to rinse it well in water or it will taste bitter. Use a fine sieve or your quinoa will wash down the drain. If you don’t have a fine sieve stretch clean pantyhose, or a clean open weave kitchen cloth like a Chux over a coarse sieve.
  2. To cook the quinoa
  3. Place the rinsed and drained quinoa into a small saucepan with a liter of cold water and boil.
  4. Turn to a simmer (small bubbles rather than big roiling bubbles) for 10 minutes.
  5. Drain and allow to cool.
  6. No quinoa? You can use any grain or pasta with this dish. Penne is good. To cook the pasta always fill the largest saucepan you have three quarters full with water, pop a lid on the pan and bring to the boil, and follow the directions on the packet. If you’ve only a smallish saucepan, don’t crowd the pan with pasta – cook a smaller amount. Set the timer on your phone or oven so that you don’t end up with soggy pasta.
  7. Place into a large bowl with the cooked corn (steamed over the boiling pasta water in a saucepan sieve until bright yellow). Run a knife down your corn cob to remove the kernels. Do this in your largest bowl or saucepan so you don’t lose any.
  8. Add the cherry tomatoes, the baby spinach, the chopped capsicum, 40-50 grams of the nuts (pistachios, pinenuts, cashew or plain fresh peanuts) and ½ bunch of finely chopped Continental parsley.
  9. To toast the nuts
  10. Put nuts in a large fry pan and heat. Shake the pan or use a wooden spoon to stir them around. Watch them carefully. When they begin to brown take them off the heat. When cool enough to handle you can put them on a large chopping board and chop them with a large knife or food process them for no more than a second at a time until they are a rough chopped consistency. Toasting will freshen the nuts: if they’re already fresh there’s no need to.
  11. In a bowl whisk the olive oil, lime juice, pepper together and throw over the pasta and veg mix or the pasta and quinoa mix. Add salt to taste.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/farm-recipes-week-1717/