Striking seeds

Tried my findings at the foodfair, the small, red quinoa seeds. A very exciting new ingredient in the kitchen. Above all, I thought they were interesting because they are gluten free. Therefore a good alternative when having guests who have an allergy and vegetarians who have specific requirements.

The taste? They did not have so much taste, maybe a bit nutty. Comfortably crispy against the teeth – I thought they were chewy.

Preparation and serving tips for quinoa seeds
Tried carefully to boil them and poured the water of. Brought them to boil again and let them cook for 15 minutes. They looked rather funny because white “tails” were sticking out of the seeds. The quinoa seeds went a long way. I boiled about ½ dl seed per person and it would have been enough with half as they were a complement in the salad.
I used them then as a base in a salad with finely diced pepper, seeded and diced cucumber and finely chopped union. Added some grilled chicken, which also was finely cut. Poured a great deal of fresh pressed lemon over it and added some salt and pepper out of the mill. Here are many possibilities to vary it.

Fried zucchini
Tasty to serve with it is zucchini, sliced lengthways and fried very little in oil. After frying they are put in a larger dish, press a good wedge of lemon over. Crumble feta cheese on top and spread mint leafs over it.