Tuesday 2 November 2010

Chicken Tagine with Quinoa

Quinoa,"the rice of the Incas" goes really well with chicken, or any other tagine.

To make it you simply place the quinoa in a saucepan and add cold water, 300ml's to every 100g of quinoa. A 40gram uncooked serving will double in volume.

Then you bring to the boil and simmer until all the water has been absorbed into the quinoa. You can add any seasoning or spices you like but if serving with something spicy like a tagine just a little sea salt and black pepper will be fine. It makes a nice slightly lighter accompaniment than rice and it's a complete protein so good with vegetarian dishes.

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