February 8th, 2009

worldinoneplate: bolivianquinoa+himalayanpinksalt+sicilianoregano

Finally we got a bit of sun today!
It has been a while we haven’t eaten quinoa so I decided to make simple lunch with ingredients from all over the world, wouw!

Bolivian quinoa with himalayan pink salt, sicilian oregano and extra virgin olive oil from sicilia + Italian cavolo cappucio rosso
For 2 
140gr quinoa
0,5l water
himalayan pink salt
sicilian oregano
extra virgin olive oil
1/2 cavolo cappucio rosso (red cabbage) cut into 2cm chunks
1 apple, cut into cubes
small red onion, finely sliced
flat leave parsley, finely sliced
75ml white wine vinegar
1 tbsp of honey
knob of butter
sea salt and pepper
fennel seeds

Bash the fennel seeds (I don’t have pestle and mortar, I use kitchen towel and a wooden “hammer” marco made in mexico)
Heat some oil in a pan, fry the onion and fennel till brown, add the apple and red cabbage then vinegar, honey, salt and pepper. Stir everything very well. Turn down the heat and cover for about one hour, stir once in a while. Add butter and parsley and adjust the taste with salt and pepper before serving.
Put quinoa in a colander and wash with running water.
Boil the water then add the quinoa and boil for 15 minutes or till open.
Drain the quinoa, drizzle with extra virgin olive oil and sprinkle with sicilian oregano and grated himalayan pink salt.
Buon apetito!

Filed under: food