Since making this Tori Haschka meal over a year ago (from Cut the Carbs, an excellent book), it’s become a regular fixture at ours. Sweet baby Jesus, it tastes sooo good.
What makes it special is cream cheese- which you may think is an odd choice, but trust me, it really really works. The original recipe calls for prawns and smoked bacon (a seriously good combination), but we find the quinoa tastes great with a variety of meats and fish, from scallops to chorizo or chicken. Tonight we baked some lightly seasoned salmon fillets.
- 190g quinoa, rinsed
- 500ml chicken stock
- 2 tbsp of cream cheese
- 1/2 lemon
- 1 tbsp butter
- 1 tbsp olive oil
- 1 red chilli finely chopped
- 6 spring onions, white and green bits finely chopped
- 2 garlic cloves, peeled and thinly sliced
- Plus fish/meat of your choosing (if bacon and prawns, they’re cooked in the same pan as the spring onions, chilli and garlic)
Put the rinsed quinoa and chicken stock in a saucepan and bring to the boil, then reduce the heat. Simmer with the lid on for 15 minutes or until most of the liquid has been absorbed. Stir in the cream cheese and grate the zest from the lemon half). Then keep the lemon half. The quinoa should be of a slightly droopy consistency, if it’s too tight, add more cream cheese or hot water.
While the quinoa is cooking, put a large frying pan over a medium heat and add the butter, oil, half of the chilli and the white bits of the spring onion (we tend to put all the chilli and onion in at this point mind you, tastes great). Add the lemon half, cut side down in the centre of the pan.
Squeeze the burnished lemon into the pan and scrape up any colour that has clung to the bottom to make a rustic sauce. Serve over the quinoa with the remaining chilli and onions.