Rosemary, red grape and goat’s cheese quinoa

Rosemary, red grape and goat’s cheese quinoa

By
From
The Herb & Flower Cookbook
Serves
2
Cooking time
15 mins

Quinoa gets a bad rap, but that’s only because it looks boring and self-righteous. Yet infused here with the apple and rosemary and served with crunchy fresh ingredients it becomes nutty, almost creamy, and somehow slightly indulgent. Eat right away or store in an air-tight container in the fridge for lunch at your desk – this is satisfyingly good-for-you fast food.

Ingredients

Quantity Ingredient
100g quinoa
olive oil
1 sprig rosemary, leaves only
200ml apple juice
100g red grapes, halved
2 celery stalks, chopped
100g hard goat’s cheese, crumbled, such as inglewhite

Method

  1. Rinse the quinoa well, then place in a saucepan with a drizzle of oil, the rosemary leaves, apple juice and 200 ml of cold water. Bring to the boil, then simmer over a medium heat for 15–20 minutes until all the liquid is absorbed, giving it the occasional stir and keeping a watchful eye that it never boils dry. Add a splash more water if you think it looks like it needs it. Leave to cool.
  2. Split the cold quinoa between two bowls and scatter over the grapes, celery and goat’s cheese and serve.

Substitute the rosemary with...

  • Thyme, calendula or marjoram.
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