Quinoa with Saucy Baked Fish
Quinoa (pronounced keen-wah) is one of the best sources of protein. It resembles a grain but is actually a seed, and contains so many incredible health benefits. It is both wheat and gluten free, making it ideal for thos who have certain food intolerances, has a low glycemic index which means it is gentle when it enters your system and keeps you feeling fuller for longer, it is high in protein as well as being packed with vitamins and minerals. Plus it is easy to prepare, sort of like rice and can be very versatile. This version is the basic, simplest method of preparing Quinoa and works best as a side or added to salads, wraps, stir-fries, etc.
First, put the quinoa in a strainer and rinse thoroughly to remove any bitter residue. Next, put it in a pan and add 2 cups of water, salt and the lemon zest. You can also add a pinch of spice if you like for added flavour and colour, like turmeric or paprika powder.
Bring to a simmer, then turn the heat down to low and cover the pot. Allow it to cook for about 10-15 minutes or until just about all the water is gone. Turn off the heat, fluff up the quinoa with a fork, cover and let the pot stand for about 5 minutes. Serve with accompaniments of your choice or use in a salad or wrap. I have served it here with my saucy baked fish and some masala chips.