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1
Preheat oven to 190 celsius.
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2
Toast quinoa in pan until its dry and popping. Let it pop for a few minutes while keeping it moving in the pan. Pour into casserole dish with a lid.
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3
Puree the tomatoes, stock cubes and garlic in a food processor or blender until very smooth and creamy. You need exactely 4 cups of this mixture. If you don't have enough you can add a little water to make up the difference. Add this mixture to the quinoa.
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4
Sautee the onion until lightly browned and add to the casserole dish. Mix it very well, put the lid on and bake for approximately 45 mins to 1 hour until the tails of the quinoa are visible and the grain is translucent. Fluff with a fork.
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5
FOR Mexican quinoa; add 3 chopped jalapenos and 1 finely chopped green capsicum on top in the last 20 minutes Also add 1 tbsp of tomato paste to the puree in the blender. Plus 1/2-1 bunch of chopped cilantro mixed through once it's out of the oven.
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6
FOR SPICED QUINOA; Fry a couple of tbsps of your favourite curry paste with the onions and add 1 cup of frozen peas in the last few minutes of cooking as well as nuts such as cashews or sliced almonds and sultanas. Garnish with coriander.
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7
FOR MEDITERRANEAN: Add 2 stalks of finely chopped celery and saute with the onions. Add a dash of white wine. Add 1 tsp of dried oregano, 1 tsp of dried basil, 1 tsp of dried marjoram and 1 tsp of chili flakes and mix through before baking. Add 1/2-1 bunch of chopped parsley, 1/4 cup of fresh oregano and 1/4 cup of chopped fresh basil and mix through once cooked.
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8
Optional: 1-2 cups of chopped mushrooms well fried.
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9
Raisins.
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10
Pine nuts.
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11
Fried eggplant.
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12
Finely chopped red capsicum.
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13
1 cup of frozen peas.
