Keeping it vegetarian on a hot and humid Monday with refreshing quinoa recipe from Full of Flavor: 18 Ingredients...Endless Possibilities (Kyle Books USA, April 2013) by Maria Elia 

Orange and sumac scented quinoa 

When I first tasted quinoa I thought the health benefits outweighed the taste. I decided this needed to change and experimented cooking it in flavoured stocks and fruit juices. Here's the result of one experiment.

Serves 4 

2 tbsp olive oil

1 carrot, finely chopped

1 celery stick, finely chopped

1 small onion, finely chopped

120g quinoa

finely grated zest of 1 orange

240ml freshly squeezed orange juice

sea salt and black pepper

25g flaked almonds, lightly toasted

1/2 bunch coriander, finely chopped

1/2 bunch mint, finely chopped

1 avocado, diced into 1cm cubes

shiso sprouts, if available

2 tsp sumac, plus a pinch for garnish 

Heat the oil in a medium pan. Add the carrot, celery and onion and cook over a medium heat until tender. Add the quinoa and cook for 1 minute while stirring. 

Add the orange zest and juice, and bring to the boil. Reduce to a simmer and cook for 10–15 minutes until the quinoa is tender and the orange juice has been absorbed. Season with sea salt and pepper. 

Leave to cool a little before stirring through the almonds, coriander, mint, avocado and sumac. Garnish with shiso sprouts if available and sprinkle with a pinch of sumac. 

Variations

• I like to serve this with oily fish, such as mackerel.

• It’s also delicious served chilled with prawns or on its own.

• Great with chilli-roasted feta too.

• Try cooking the quinoa in apple juice instead of orange juice.

(* Recipe from 'Full of Flavor' by Maria Elia- published by Kyle Books USA, April 2013-  reproduced with permission- Photography by Jonathan Gregson)