Every year, a few weeks before Christmas my Mum would always ask my brother and sister and I what we’d like to have for Christmas lunch. This was always my request – Christmas Quinoa. It’s so yummy you’ll go back for seconds and it showcases all the Christmas colours!
2 cups dry Kiwi Quinoa (*note – requires 8 to 12 hours soaking before cooking)
1 Tablespoon apple cider vinegar or lemon juice
3½ cups chicken stock
1 Tablespoon Olive Oil
9 cloves chopped garlic
1 Tablespoon grated fresh ginger
1 Tablespoon finely chopped fresh red chili
½ cup drained, finely chopped sun dried tomatoes
1 cup chopped shallots
½ cup finely chopped Italian parsley
½ cup finely chopped coriander
¼ cup toasted black sesame seeds
1 tsp sesame oil
Salt and Pepper to taste
Combine 2 cups Kiwi Quinoa with 6 cups warm water and a tablespoon of apple cider vinegar or lemon juice. Allow to soak in a warm place for 8 to 12 hours.
In a saucepan, heat the chicken stock. Drain and rinse the quinoa thoroughly using a fine mesh sieve.
In a large frying pan, heat the olive oil and garlic, ginger, chilli and quinoa. Sauté for 2 minutes stirring constantly then add the boiling chicken stock.
Place in ovenproof dish, cover tightly with foil. Cook in oven at 200°C for 20-25 minutes until all liquid has been absorbed. Remove from oven, stir through tomatoes, shallots, coriander, parsley and sesame seeds. Add sesame oil and return to oven for 2 minutes. Stir and serve.