Moroccan style Quinoa

Quinoa is a one of my favourite grains, I use it all the time in soups, stews, in place of rice and pasta. I consider it a bit of a super grain as it doesn't have any allergens, is  high in protein and fibre. But... just plain boiled it can be, well let's just say... tasteless! ​ (See my post about quinoa to learn all of its wonderful benefits.) 

But it doesn't have to be! It's really easy to 'jeuge' it up. You can simply just add some vegetable bouillon into the cooking water to give it a vegetable stock flavour, but this Moroccan style dish takes less than 5 minutes to prep and gives it a whole lot more taste. 

Ingredients

(Serves 4 if served as accompaniment)

• 1 cup of quinoa to 3 cups of water
• 1 onion
• 1 tbs ghee or coconut oil
• 1 carton of chopped tomatoes
• Large tsp dried mint (or fresh mint is even better)
• Pink Himalayan salt (to taste)

Method

1. Cook the quinoa as per the packet cooking instructions 
2. Meanwhile chop the onion 
3. Lightly fry the onion in the ghee/oil for around 3 minutes (until softened and golden)
4. Add the tomatoes and mix together. Simmer for 3 minutes, until the water from the tomatoes has mostly evaporated
5. When ready, add the cooked quinoa to the tomato mixture and fold in. Add the tried mint and salt to taste and mix together
6. Serve immediately (if you make some extra, it can be stored in the fridge for a couple of days for a bit of a protein hit with your lunch!)