Cooking quinoa and bulgur wheat 1. Rinse the quinoa/bulgur wheat thoroughly, then put in a saucepan and cover with hot stock by at least 5 cm.
2. Simmer until stock is absorbed and the grains are tender (you may need to add more stock during cooking).
3. Fluff the grains with a fork before serving.
Quinoa stuffed baked peppers Ingredients
2 peppers, cut in half 1tbsp oil
1 chopped onion 100 g quinoa
250ml vegetable stock
50 g chopped mushrooms 50 g chopped courgette 1 clove chopped garlic 50 g chopped smoked bacon 75 g grated cheese Shredded basil
Method 1. Preheat the oven to 200°C/Gas Mark 6. 2. Cook the quinoa in stock for 10–15 mins. 3. Cut the peppers in half and de-seed. 4. Fry the onion, garlic, courgette, mushrooms and bacon. 5. Add the cooked quinoa and basil. 6. Spoon into the pepper and sprinkle with cheese. 7. Bake for 30 mins until soft.
Spiced bulgur wheat with prawns Serve as a starter, main course or an accompaniment.
Ingredients 200 g bulgur wheat 500 ml chicken stock 2 cloves garlic
1 chilli
100 g king prawns 1 diced spring onion 1 diced pepper 6–8 cherry tomatoes
Method 1. Cook the bulgur wheat in the hot stock. 2. Fry the onion, garlic, pepper and chilli. 3. Add the prawns and cherry tomatoes. 4. Stir in the bulgur wheat.
Garnish with chopped parsley and lemon wedges and serve with crusty bread. 266
Strand 1: Food, Health and Culinary Skills Section 4: Focus on Food
