Posts Tagged ‘cashew’

s h i i t a k e a n d f e n n e l q u i n o a

February 26, 2010

I love quinoa. It has a great nutty flavour and is so versatile. But I very rarely cook with it, and I don’t know why! So here’s a great vegan recipe I found that uses quinoa and fennel, another ingredient I neglect far too often. The soy in this dish is very subtle, and this could quite happily sit as an accompaniment to most dishes and cuisines. 

 

 

Q U I N O A S A L A D

2 cups dried quinoa

1 Litre water

maldon salt

1/3 cup vegetable oil

5 cloves garlic

1 large fennel bulb

1 punnet fresh shiitake mushrooms (200g)

4-5 spring onions

2 Tbsp soy sauce

1 Tbsp rice wine vinegar

2/3 cup roasted salted cashews

1 large handful of coriander

1 large handful of flat leaf parsley

1 lime

 

Prepare the Q U I N O A by rinsing thoroughly in cold water, and draining with a fine sieve. Add to a wok on medium heat, and stir well for a few minutes until the grains are dried and very lightly toasted. Remove from heat.

Heat the water in a saucepan and add a pinch of salt. Once it comes to the boil add the quinoa, reduce heat and S I M M E R gently – stirring occasionally – for about 10-15 minutes, or until grains are just cooked. Their little tails should sprout out of the grains when they’re ready. Drain them in a sieve and set aside.

Meanwhile, P R E P A R E the vegetables. Chop the garlic finely, slice the fennel thinly, slice the mushrooms thickly, chop the spring onions, chop the herbs finely and zest and juice the lime.

Clean the W O K and add a splash of oil. Put on a medium heat and then add the garlic, stirring well for about 1 minute. Transfer the garlic to a large bowl, and add another dash of oil to the wok. Now add the fennel to the wok and cook for about 5 minutes, stirring frequently. Transfer to the bowl with the garlic. Add a bit more oil to the wok, followed by the shiitake. Fry for several minutes before adding the spring onions. Cook for a minute more, then stir through the soy sauce and vinegar. Transfer to the same bowl, along with the chopped herbs, cashew nuts, lime juice and zest, and finally the quinoa. Turn it through well. Check for seasoning, and serve whilst warm. Serves 4. 

Nb. Being the naughty non vegans that we are, me and Andrew had this with battered king prawns on top. It’s a very substantial dish without though, so would be perfect on its own!

 

 

 

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