Baking
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Congee soothes the soul. The Chinese love congee any time of the day, especially when sick, also in winter, or Lunar New Year. It is a dish often eaten at breakfast, but it is also a wonderful late supper – satisfying and light at the same time, easy to digest.
Quinoa is a nutrient dense, high protein seed that substitutes the rice beautifully in this recipe by Belinda. With a touch of coconut cream, the flavours of the corn and salmon, it all comes together as a soothing, comforting and delicious meal.
So quick to prepare, fast cooking times and easily adjusted to serve 2, 4 or more.
I use it [Quinoa] often in my cooking particularly in salads, casseroles and congees. I first discovered this grain when I was living in Toronto 8 years ago, and working at a wonderful and delicious vegan restaurant called Fressen www.fressenresturant.com . The Canadian also gave me insight on how to pronounce this grain Keen–Wah, this is how I have always said it and often I hear people call it Quin-oa! This dish is high in minerals and essential fatty acids and a very nutritional meal for the sick" - Belinda Randell. "The Organic Cook" - http://www.theorganiccook.com.au/Home.htm
Serves 4. DF. GF.
Pictured: Salmon, quinoa and corn congee with broccoli
Ingredients
- 4 pieces salmon, skinned and cut into small cubes
- 1 corn cob, de-husked and kernels removed
- 1 cup coconut milk (Belinda recommends "Spiral" brand)
- 1 cup white quinoa
- 2 cups dashi or fish stock
- Half bunch parsley, chopped
- 1 leek, white part sliced finely - or 2 green onions
- 1 tbsp coconut oil - or light olive oil
- 1 broccoli floret, cut into pieces
Method
Place oil in a saucepan with leek and gently sauté for a few minutes until soft.
Add corn kernels and gently fry for 5 minutes.
Pour in stock and coconut milk, then add quinoa and cook for 15 minutes on a simmer , when the Quinoa is ready it will have a spiral in which it looks like a small coil, when you see this add the salmon for 5 minutes.
If the chowder needs more liquid add some water.
In a separate pot steam the broccoli.
Lastly, stir fresh parsley through the chowder and serve in a bowl with the steamed broccoli.
This dish can be frozen and re-heated.
Tastetip - Quinoa is native to the Andes and the Incas revered it as their mother grain. It is a very hardy plant to grow and can survive the extreme climate in South America. In Australia we have been getting four colours of this grain, all of equal nutrients - red, white, brown and black. They look gorgeous if you use all four together.
Quinoa is a high energy grain, wheat/gluten free and easy to digest. It is strengthening for the kidneys. It also contains more protein than any other grain; it is a complete protein with an essential amino acid profile that has been compared to mother’s milk. It is high in B vitamins, iron and phosphorous. It cooks very quickly and the best way I have found to prepare it is 1 cup grain to 1 cup water (or chicken stock is delicious).
Dietary preferences
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
