Quinoa - Kin wa - Keen wa - it tastes a bit like Couscous
If going for a simple but delicious recipe, I cook the quinoa as per the instructions. Once cooked I mix two table spoons (this is for two people) of organic coconut oil through with a tablespoon of cumin seeds, a good sprinkle of ground cumin and some salt and pepper. I serve this with baked chicken, lamb, steak. It goes with everything and if there is some left over I add some salad to it for the next days lunch.
2 cups of quinoa, 1 cup of chopped feta, 1/2 cup toasted pine nuts, 1/2 cup chopped walnuts, 1 punnet of cherry tomatoes cut in half, 3 soft boiled eggs cut in quarters, 1 cup of dried raisins (currants or sultanas will work too), 2 cups of english spinach, 1 cup of shredded basil, 1 cup of shredded mint, 1/4 cup of chopped fresh parsley (for garnish), 2 tablespoons of cumin seeds, 1/2 cup of coconut oil (use olive oil if you prefer)
Cook the quinoa as per instructions and let it cool for 10 minutes. Stir through the raisins, oil and cumin seeds. Let that sit for another 10 minutes. Now gently add the rest of the ingredients without mooshing it up too much. Place the eggs on top of the salad. Salt and Pepper to taste and a little more oil if need be. Garnish with some chopped parsley.
I sometimes add roast capsicum and eggplant to this salad. If you feel like some meat, add some prosciutto. The above recipe shows what my staple ingredients are. The herbs are especially important.