Ingredients
1/2 cup quinoa (equates to 2 1/2 cups cooked Quinoa
1L Chicken Stock
80g Preserved Lemons thinly sliced
4 tspn flat leaf parsley chopped
1/2 cup quinoa (equates to 2 1/2 cups cooked Quinoa
1L Chicken Stock
80g Preserved Lemons thinly sliced
4 tspn flat leaf parsley chopped
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Methods
1
Place 1 cup of water, quinoa, Extra Virgin Olive Oil and salt into a sauce pan and bring to a boil.
2
Reduce heat to low, cover and simmer for eight to ten minutes or till quinoa is tender and most of the liquid has been absorbed. Fluff with a fork and set aside.
3
Warm the chicken stock over a medium heat.
4
To serve, pile half a cup of quinoa into the centre of a bowl and pour warmed chicken stock around the quinoa. Top with preserved lemon and parsley and drizzle with Extra Virgin Olive Oil.
1
Place 1 cup of water, quinoa, Extra Virgin Olive Oil and salt into a sauce pan and bring to a boil.
2
Reduce heat to low, cover and simmer for eight to ten minutes or till quinoa is tender and most of the liquid has been absorbed. Fluff with a fork and set aside.
3
Warm the chicken stock over a medium heat.
4
To serve, pile half a cup of quinoa into the centre of a bowl and pour warmed chicken stock around the quinoa. Top with preserved lemon and parsley and drizzle with Extra Virgin Olive Oil.
