Quinoa with Celery, Pumpkin & Prawn
Quinoa is a relatively unusual ingredient to many of us. Found in the seed, grain and dried fruit and bean section it is most of the time unnoticed. It looks a bit like a cross between a sesame seed and millet. The taste is a bit nutty, crunchy, and yet fluffy. It is a bit like rice but with a crunch. It is excellent in stews and soups, in stir-fries and casseroles and fantastic to use cold in salads. It can be used like rice and it can be added to hearty soups to give them more body.
250 grams quinoa
250 grams pumpkin
200 grams frozen prawns
2 spring onions
2 sticks of celery
2 tbsp chopped sundried tomatoes
Salt and pepper
1 tbsp basil pesto
Fresh parsley and basil leaves
Rinse the quinoa, and put in a pot with double amount of cold water. Bring to the boil and cook for about 15 minutes. Drain, cool and set aside.
In a small pot of boiling water cook the peeled and cleaned pumpkin till tender but not too soft. Drain, cool, chop and set aside.
Thaw the prawns, rinse well and squeeze out any access liquid. Set aside.
Wash the celery and chop and the same with the spring onions.
In a large bowl mix 2 tablespoons of olive oil with the pesto. Add the herbs, mix, and add the remaining ingredients apart from the pumpkin. Mix well until all ingredients amalgamate. Add the pumpkin, season and mix gently. Can be served immediately or at a later stage if left in fridge.
This recipe is featured in this month’s edition of ‘the foodie’. Collect your copy from Arkadia Foodstore or visit www.thefoodie.com.mt.