Quinoa with kumara and sweetcorn

Tam West

Kiwi quinoa is the first crop of quinoa grown in New Zealand using sustainable farming methods, and is not processed or polished. Buy it online at sabato.co.nz

Ingredients

1 cup	Quinoa, rinsed, we used white Kiwi Quinoa (Main)
1 medium	Golden kumara, peeled and cut into 1cm dice (Main)
2 Tbsp	Grapeseed oil
2 large	Tomatoes, skin and seeds removed, roughly chopped
1 cup	Sweetcorn kernels, frozen is fine
1	Green chilli, deseeded and finely chopped
1 handful	Coriander leaves

Directions

1. Place the quinoa in a heavy-based saucepan with 2 cups water. Cover and place over medium-high heat and bring to the boil, then reduce the heat to low and simmer until all the stock is absorbed, about 20 minutes.
2. Place the kumara in a saucepan and just cover with lightly salted water. Cook until tender, then drain.
3. Place the oil in a large frying pan over medium heat. Add the kumara and cook until lightly browned. Add the tomatoes, sweetcorn and chilli and cook until the sweetcorn is hot, about 1 minute.
4. Fork through the cooked quinoa, and the coriander and season.

More substantial grain-based salads from Kathy

• Freekeh with mushrooms and asparagus
• Sorghum with cumin and cauliflower