(pronounced keen-wah) comes from
the South American Andes and was regarded as the
‘mother grain’ by the native Incas. Unlike wheat or
rice, it is a complete protein, containing all of the
essential amino acids. Use it like rice in pilafs and
stuffings, or even as porridge. When cooked, it swells
to four times its original size, becoming almost
transparent as the ‘germ’ separates from the seed.
Heat the oil in a large pan, fry the onions
for 5 mins until golden and softened, then
tip onto a plate. Add the chicken breasts,
browning for a few mins on each side, then
stir in the balti paste, quinoa and onions.
Sizzle for a few mins, then pour in the
tomatoes and stock and give everything
a good mix. Bubble for 25 mins until the
quinoa is tender and saucy.
Stir in the cashews and most of the
coriander with some seasoning, then pile
into bowls and scatter over the rest of the
coriander to serve.