Quinoa - pronounced keen-wah - is an edible seed from South America prized for its high nutritional value. It is a good source of complete protein making it an excellent alternative to meat.
1 tbsp butter (or olive oil for dairy free option)
1 small kumara, peeled and chopped into cubes
2 cloves of garlic, crushed
1 small leek, washed and chopped into rounds
3/4 cup quinoa, rinsed under cold water (you must rinse to remove it's bitterness)
2 cups of good quality stock
a good handful of silver-beet, spinach, kale or greens of your choice, washed and roughly chopped
juice of half a lemon or lime
fresh herbs for serving
In a skillet over a medium heat saute kumara, garlic and leek in the butter for three minutes. Add the rinsed quinoa and saute for another three minutes before adding the stock and simmering over a low heat for around twenty minutes until the quinoa is almost cooked. Stir through the greens and season to taste. Continue to cook over a low heat until all of the liquid has been absorbed. Squeeze over the lemon or lime juice and serve topped with fresh herbs.