Michelle's FreeFrom Quinoa with chillis and artichoke hearts – or water chestnuts
also to be used as stuffing....
Corn, dairy, egg, gluten, lactose, nightshade, soya and wheat free; can be nut free

We were recently sent  some Quinola to sample, black, red and white – and this is what I did with the red and the white. Originally I was going to mix them together but then I thought it would be more interesting to actually see whether there was really a difference in texture between them – which there is. So here go with two recipes of the price of one!
These will make very tasty dishes on their own but, they would also make really good stuffings for your turkey....
Incidentally, the Quinola was excellent - the red particularly nutty and delicious – for our review see here.

Both recipes serve 4

White quinoa with artichoke hearts

1 level tbsp coconut oil or 1 tbsp olive oil
4 cloves garlic, peeled and sliced thinly
6 small red chillis, de-pipped and cut into very small pieces
450g white quinoa grains
approx 1.5 litres  gluten and wheat free vegetable stock
150g fine green beans, cut in half
1 x 400g tin artichoke hearts, drained
sea salt and freshly ground black pepper

Heat the oil in a wide pan and gently fry the garlic and chilli for several minutes, until the garlic has softened, but without burning them.
Add the quinoa and stir around for a few minutes, then add most of the stock. Bring to the boil and simmer, uncovered for around 15 minutes or until the quinoa is cooked (it should still be slightly crunchy/nutty) and most of the liquid absorbed. Add more stock if needed.
Meanwhile, steam the bean for 2-3 minutes only until they are lightly cooked but still crunchy.
Cut the artichoke hearts into quarters.
Mix the beans and the artichoke hearts into quinoa and season to taste. Serve at room temperature with a green salad.

Nutty red quinoa with water chestnuts

1 level tbsp coconut oil or 1 tbsp olive oil
4 cloves garlic, peeled and sliced thinly
6 small red chillis, de-pipped and cut into very small pieces
450g red quinoa grains
approx 1.5 litres  gluten and wheat free vegetable stock
150g fine green beans, cut in half
1 x 225g tin water chestnuts, drained
100g cashew nuts (you could use pine nuts or pumpkin seeds if you wanted it to be nut free)
2 tbsp cider vinegar
sea salt and freshly ground black pepper

Heat the oil in a wide pan and gently fry the garlic and chilli for several minutes, until the garlic has softened, but without burning them.
Add the quinoa and stir around for a few minutes, then add most of the stock. Bring to the boil and simmer, uncovered for around 15 minutes or until the quinoa is cooked (it should still be slightly crunchy/nutty) and most of the liquid absorbed. Add more stock if needed.
Meanwhile, steam the beans for 2-3 minutes only until they are lightly cooked but still crunchy.
Slice the water chesnuts.
Mix the beans, cashews and waterchestnuts into quinoa and season with the vinegar and salt and pepper to taste. Serve at room temperature with a green salad.

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