South America Quinoa Recipes

Steps:

• Place Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature.
• Sprinkle quinoa with the salt and pepper and fold in 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic.
• Toss the avocado with remaining tablespoon of lemon juice.
• Fold the corn, onion, (chili pepper if using) tomatoes, cucumbers and avocado into the Quinoa. Serve at room temperature.

Steps:

• 1. Place toasted Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature.
• 2. Sprinkle quinoa with the salt and pepper and fold in 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic.
• 3. Toss the avocado with remaining tablespoon of lemon juice.
• 4. Fold the corn, onion, (chili pepper if using) tomatoes, cucumbers and avocado into the Quinoa. Serve at room temperature.

Steps:

• Put the quinoa in a small pan with 250ml water and bring to the boil. Reduce the heat to low, cover and gently simmer for 15-20 mins, stirring occasionally until most of the water has been absorbed and the grains have doubled in size (if there's any water left in the pan, drain well).
• Tip into a bowl and stir through the beans, spices, lime zest and juice and vinegar. Stir well, then add the tomatoes, avocado, coriander and onion, and spoon onto plates.
• Heat a drop of oil in a non-stick frying pan and fry the eggs until the whites are set with a crispy edge and the yolk is runny. Serve the quinoa topped with the eggs.