A nice recipe full of bursting flavours especially if you happen to have some leftover red wine!

 

Ingredients (2 portions)

 

Step 1

• 100g Quinoa

• 1/2 Onion

• 1 cup Water

• 1 cup dry Red Wine

• 3/4 Veg Stock Cube

• 1 tsp minced Garlic

• 1 tsp Rosemary or Thyme

Step 2

• 200g cooked & sliced Potatoes

• Salt & Pepper to taste

Step 3

• 100g Spinach

• Salt, Pepper & minced Garlic to taste

Step 4

• A steel cooking ring

• Tahini dressing or Soy Yoghurt

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Method

Slice and cook 200g of salad potatoes.

 

Step 1

Then rinse 100g of quinoa well for a few minutes (it is important because it will remove the bitter natural coating that could upset your tummy).

Finely slice 1/2 onion and sauté in a pan in some oil. Then add the rinsed quinoa, 1 cup or water, 1 cup of red wine (sweet wine won't taste as nice), 3/4 stock cube, 1 tsp minced garlic and 1 tsp rosemary or thyme.

Close the lid and cook according to package instructions of the quinoa. I noticed that mine too considerably longer until it was ready to eat. So you might have to add some more extra water for it to cook thoroughly. Cook until you get a rice like consistency of the red wine quinoa (otherwise it will fall apart when you are plating it).

 

Step 2

Fry the cooked salad potatoes in some oil until golden brown on both sides. Season to taste with salt and pepper.

 

Step 3

Wilt 100g of spinach in some oil and season with salt, pepper and minced garlic to taste.

 

Step 4

Place the cooking ring in the middle of a plate and spoon in the wilted spinach, then add the red wine quinoa, push down a bit and flatten it on top. Then add the fried potatoes. Top with a herb tahini dressing or with some soy yoghurt.