Most people drown their quinoa in too much water or stock when cooking. Check out the best way to retain the nuttiness of the grain following the method below. Add a few grilled ingredients, nuts and fresh herbs, and it’s a powerhouse dish that covers all the bases for a healthy cancer-fighting meal.
Using fine sieve, thoroughly rinse quinoa under cold running water. Place in dry heavy saucepan. Heat over medium heat, stirring to dry grains, about 3 to 5 minutes. Add water or vegetable stock. Be careful, as it will sizzle and splatter. Reduce heat to medium-low. With lid ajar, cook quinoa for 15 minutes or until liquid has evaporated.
Fluff with fork when done and spread out in baking dish to separate grains and to prevent them from sticking. Slightly dry and cool to room temperature.
Meanwhile, combine dressing ingredients except oil in small heavy saucepan. Boil over high heat and reduce until thick and syrupy. Remove. Cool. Strain into small bowl. Whisk in olive oil.
Measure out remaining ingredients, stirring apple into lemon juice to prevent it from browning. To assemble, place quinoa in large serving dish. Add chickpeas, cabbage, apple (discard lemon juice) and spring onions. Drizzle with dressing and gently toss to coat. Sprinkle with almonds and parsley.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.