(http://3.bp.blogspot.com/_xPQX2B20Qx0/Sx89-m_7YdI/AAAAAAAAAZ4/O9jyjK3CzOY/s400/mexican+quinoa.jpg)
I've finally gotten around to posting my Thermomix version of Mexican Quinoa! It makes a full 2 litres, so halve it if you don't want that much. (The toasting at the start helps remove the bitter saponins on the outside of the grain - if you don't have time for this method, just rinse it really well and start at step 2. Cook for 30 mins.)
1. Weigh quinoa in to Thermomix bowl and cook without oil for 10 mins, Varoma temperature, reverse, speed 1:
- 370g quinoa
Remove from bowl and set aside.
2. Add veges to bowl and chop on speed 5, 4 seconds:
- 1 small onion, halved
- 2 cloves garlic
- 1 carrot, quartered (opt.)
3. Add oil and cook for 2 mins, 100 degrees, speed 1:
- 30g extra virgin olive oil
4. Add toasted quinoa, stir for 1 minute on speed 1, until well coated in oil.
5. Add puree and stock, and cook for 25 - 30 mins at 100 degrees, reverse, speed 1, or until liquid is mostly absorbed and quinoa is tender:
- 500g tomato puree (or 100g tomato paste concentrate + 400g water)
- 750g chicken or vege stock (or water + 2 tablespoons vege stock concentrate)
- some semi-dried tomato strips (optional for extra flavour)
(If it's still a bit soupy, that's okay - it will soak up the liquid as it sits - you can pour it into your Thermoserver and cover it for a few minutes to absorb liquids.)
Serve with spelt or corn tortillas and salad for a complete meal, or as a side dish with Mexican food.