Cinnamon Ginger Quinoa with Avocado Cream and Quorn

Quinoa - ah quinoa, it's so tasty!
I was going to make a recipe out of "Spice it Up!" by Levi Roots, but then I noticed I had already used up the main components for the dish, and so I had to do a bit of tweaking!

I swapped some vegetables and served this with Quorn chicken-style pieces, and it was delicious! I really liked the zingy avocado cream too, it went really well with the fragrant quinoa!

Instead of making enough quinoa for one person, I cooked up enough for between two or three people, because I love leftovers and now I don't have to worry about lunch tomorrow, score!

NOTE: Quorn products are only vegetarian, NOT vegan.

Cinnamon Ginger Quinoa with Avocado Cream and Quorn
(Serves 1, makes enough quinoa for 1-3 people)

The quinoa itself is a lovely side to many different mains instead of potatoes, rice etc.
For the quinoa:
1 tbsp oil
1 medium red onion, chopped
2 cm fresh ginger root, finely chopped/grated
1 garlic clove, finely chopped (optional)
1 tsp cinnamon
Salt and black pepper (about 1/3 tsp each)
A good pinch cayenne
1 cup quinoa
2-2 1/2 cups good vegetable or chicken stock (obviously vegetable for vegetarian version)
1 shallot or 2 Spring onion, finely chopped

For the avocado cream:
1 small avocado, cut into chunks
Juice of 1/3 lime
2 tsbp rice wine vinegar (most vinegars will do: sherry, white wine, cider etc.)
A small handful coriander, torn

To serve:
Quorn chicken-style pieces (about 150g) fried in oil, a few splashes of water to prevent them from catching the pan, and salt, pepper, smoked paprika and onion powder (or other spices of choice to go with the rest of the dish)

- Start by heating oil in a medium casserole, tip in the larger of the onions and soften for about five minutes, whilst preparing the rest of the ingredients for the quinoa. Boil up water.

- Once the onion has softened, add the garlic (if using), cinnamon and ginger along with salt and pepper. Pour in the quinoa and give it a stir, before adding the stock (I made it with one cube). Add a good pinch of cayenne, chuck the chopped shallot/Spring onion on the top, cover and simmer for about 12 minutes. Check on it every five minutes to see if it will need more water. You can also use the instructions on the package for a better measurement of the quinoa:stock ratio.

- As that is cooking, simply have all the ingredients for the avocado cream in a bowl and whizz smooth with a stick blender, and have in the food processor. Set aside.

- Once the quinoa is ready, take off the heat, leave the lid on and set aside for about five minutes.

- Heat up 1 tbsp oil in a frying pan, and add the Quorn, along with salt and pepper (and smoked paprika, onion powder if you want), and a splash of water and stir occasionally until they're piping hot.

- Fluff up the quinoa mixture with a fork and plate up! Serve with the avocado cream and Quorn pieces next to it, and tuck in! Now how's that for a veggie feast?! I loved all the different flavours, mmm!

What's your favourite quinoa dish?


Inspired by:
Spice it Up!

- Jules