My first encounter was with quinoa salad when I went to a lunch with a bunch of friends who are into alternative type cooking. I was fascinated by the look of the salad with tiny seeds that looked like they were sprouted. I gave it a try and truly it was so delicious that I could not wait to try and experiment with it myself.

Quinoa is a tiny, nutritious seed that can be substituted for most cereals and is a good replacement for rice. It has a delicate, subtle flavour with a fluffy, creamy and slightly crunchy texture. And.. and it needs washing before cooking The surface of quinoa contains a chemical called saponin that has a bitter soapy taste. Most commercial quinoa will already be washed and have the saponin removed but it’s a good idea to rinse it just before you use it in case there are residues.

I have a developed a number of really delicious quinoa recipes for every meal of the day. Let me share this one first as I happened to pictures of it after I cooked it, so it will give you a good idea as to what I’m talking about.

I called it a Terrine, what would you call it?

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Mediterranean Quinoa and Vegetable Terrine Recipe

A complete meal moulded into a terrine packed full of healthy grains, nuts and seasonal vegetables. Make ahead a few hours for an easy dinner.

Ingredients

Main

1 cup quinoa uncooked
1 ½ cup vegetable stock
½ cup blanched and finely chopped green beans
1 corn cob kernels removed
1/2 cup grated carrot
2 tbsp pine nuts roasted
1 tbsp ground flaxseeds soaked in 3 tbsp of cold water

Dressing

2 teaspoons olive oil
1 tbsp capers finely chopped
½ lemon juiced
1 tsp honey
Salt and Pepper to taste

Instructions

Wash quinoa in a colander and add washed quinoa and vegetable stock in medium saucepan.
Bring to boil, cover tightly with a lid and reduce heat to the lowest and cook until no liquid remains.
fluff up cooked quinoa with a fold and allow to cool.
In a large mixing bowl add remaining ingredients and the dressing and mix with a wooden spoon or hands.
spoon mixture into moulds of desired shape and press to have a levelled surface.
Refrigerate for an hour.
Place a the serving plate on a mould and turn upside down and lightly tap the mould to release the terrine.
Garnish with a parsley spring and served with salad or steamed vegetables.
In a small glass jar, mix the dressing and shake until all mixed.