A tasty twist on quinoa and ideal choice for people with Celiac Disease or gluten intolerance.
Braised Quinoa with Peppers and Mushrooms
1 tablespoon oil
3 teaspoons butter
1 onion, diced
½ red or green capsicum, diced
60g mushrooms, diced
1 clove garlic, crushed
1 cup quinoa
¼ teaspoon dried basil
1 bay leaf
2 cups boiling chicken or vegetable stock, or water with 1 teaspoon stock powder
Heat oil and butter over medium heat in flameproof casserole dish. Add onion and sauté until softened. Add the capsicum and cook 2 minutes more with the mushrooms and garlic. Add the quinoa and stir to coat with the pan juices.
Stir in the stock with the basil and bay leaf, and bring to the boil. Place lid on dish (or cover tightly with foil), then bake at 160 degrees C for 30 minutes. Stir after 15 minutes, then replace lid or foil and cook for 15 minutes more until tender. Fluff up with a fork before serving.
You could fold through some cooked chicken or fish at the end, and even some baby spinach leaves, and cook for a few minutes more to make it a complete meal.