This is a bit surprising. It started out as an addition for a salad and I made it once and we crunched our way through great amounts of it. Not too excited. Just saying.
Coincidentally we then went to breakfast later the same week and they served what they called 'Puffed Quinoa' as a garnish around a plate, the rest of which was a sweet potato cake, with halloumi, some beetroot relish and a poached egg. The quinoa was just the same as what I had made but there was a lot less of it. A LOT less.
This recipe make a lot, but don't get wild and serve crunchy quinoa in great amounts. The reason we used the black quinoa is because it is very pretty when just barely there on top of a drizzle of Chilli Infused Honey around a plate of roasted pumpkin or similar. It is fantastic on soups, also as a garnish on salads. We are loving it. It will show up elsewhere on this site as a suggested addition. Get a batch made and in the fridge then share what you are serving it with!
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- 200 Grams Black Quinoa or any other colour
- water for steaming
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon fennel seeds
- generous Pinches pink salt flakes BUY
Rinse quinoa well through the simmering basket and insert simmering basket into the Thermomix bowl. Add enough water over the top of the quinoa so you can see the water as you tip the bowl.
Steam 19 min/100°C/speed 4. Drain.
Preheat the oven to 160°C. Line a baking tray with paper. Spread the steamed quinoa evenly across the paper and drizzle with the EVOO.
Bake 25 minutes. Add fennel and salt and stir well. Return to the oven, reduce the temperature to 150°C for another 30 minutes and allow the quinoa to cool with the oven switched off and the door slightly ajar.
Store in an airtight container in the fridge to use as just a garnish.