Though not technically a grain, quinoa walks and talks like a grain … except even more so, with an almost perfect amino acid balance that's extraordinarily rare in plant foods. Also a good source of fibre, protein, iron, calcium, phosphorus and vitamins B and E, it's a wonder I've seemed to stop setting an example to myself and my readers.
Mint and tamari are not an intuitive combination of tastes, but proved to be irresistible when mixed with the nutty flavour and slightly crispy texture of quinoa and the added crunch of toasted pine nuts.
Minted tamari quinoa and cauliflower with pine nuts
1 cup quinoa
2 cups cold water
1/4 head of cauliflower, cut or torn into pieces
1/2 cup pine nuts
2 green onions, sliced
3 tablespoons fresh mint, minced
1/2 tablespoon sesame oil
1/2 tablespoon toasted sesame oil
2 tablespoons tamari sauce, or to taste
sea salt to taste (optional)
Rinse and scrub the quinoa under cold running water. Add to a medium saucepan and cover with 2 cups of cold water and leave to soak overnight.
Add the cauliflower to the quinoa and bring to a boil. Immediately reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed. Remove from heat.
Meanwhile, lightly toast the pine nuts over medium-low heat until just turning golden brown.
Gently fold the pine nuts, green onions, mint, sesame and toasted sesame oils, and tamari into the quinoa. Taste for seasoning and add sea salt or more tamari sauce if desired.
Serve hot or at room temperature. Serves 6.