I’d never had a chance to try quinoa; the grain-like crop so prized by the Incas. A recipe presented itself so I tried it. I roasted some tomatoes in the oven until bursting, meanwhile I simmered some quinoa in water. Then I combined all of it with some sliced red onion and topped with grilled halloumi and fresh parsley.
The recipe was sound but the quinoa was a soggy disappointment. It was like cous cous but not as interesting.
