Just before my parents left the country, they left me with the contents of their pantry to raid. “Free food?” I said, “okay!” And I ended up with a million new spices, enough lentils to make dahl every night for the rest of my life and some quinoa. “Quinoa?” I said, “what on earth am I going to do with this?” I’ve only tried quinoa once before and that was in Melbourne when my dad and step-mum took us to the markets. It was part of a salad, but I couldn’t remember what else was in the salad… Well, I thought to myself, I can do salad. But I’m not putting lettuce in it! So I bounced around the internet looking for quinoa inspiration, found out how to cook it perfectly and decided to just go for it!
1 cup uncooked quinoa
1 400g tin brown lentils
1/2 cup uncooked TVP
1 tbsp dukka (a mix of almonds, peanuts, sesame seeds, coriander, cummin and salt)*
1 tsp black sesame seeds (optional)
1/2 cup walnuts, finely chopped
1 tsp gravy powder
1/2 cup boiling water
1. Cook the quinoa using this method.
2. Add the gravy powder to the boiling water in a glass jug or bowl. Mix well and then add the TVP. Allow to sit for 5 minutes.
3. In a large mixing bowl, combine quinoa, lentils (drained and rinsed) and TVP. Sprinkle in dukka, black sesame seeds and walnuts. mix until combined.
4. Serve warm or divide into portions and refrigerate for lunches etc on-the-go.
This recipe makes four very filling serves and is nice warm or cold. I brought it to uni sprinkled with LSA (linseed, sunflower and almond) and topped with chopped capsicum and green beans.
*Dukka: I got mine from my parents pantry, but they bought it at the Maleny IGA (If you’re in the neighbourhood) or you could make your own. From what I gather, it’s granulated almonds and peanuts mixed with sesame seeds, gound cummin, cumin seeds, ground coriander seeds and salt. I’ve no idea about the ratios though. There’s a slightly more complex recipe for dukka here.