what up foodtubers jamie oliver here we
are going to make the best South
American style brunch
it’s very healthful it’s very colorful
it’s perfect for the summer when you’ve
got beautiful fresh ingredients I’m
going to be here owing this ingredient
here quinoa this is from Bolivia Peru
this is one of the earliest cultivated
grains on the planet and it’s kind of
how you cook it getting the textures
right and how you dress it and then you
can use it generically from sweet to
savory as a side dish as a salad as a
kind of complementary part of any dish
you’re going to love it so let me show
you this brunch very very nice let’s
start with the quinoa we’re going to
cover it in some water we’re going to
boil it to a fairly hard the seed water
of swell and then like a little kind of
chute that will kind of cook out of it
it will take about 15 to 20 minutes to
cook moving on black beans I want to go
to kind of crispy I want to kind of puff
and crack it and put it up so we’re
going to go into a hot pan with a little
olive oil I’m just going to put a pinch
of cumin that little pinch there that’s
what I love about cooking man the
tiniest pinch in the world right it’s
going to make all the difference and
just put enough black beans in there to
fry would you like me to clean you come
here so let these beans fry a little bit
a little pinch of salt as soon as they
get crispy we’re going to turn that heat
off see how nice and light they almost
like little peanuts okay once they have
got crispy just put them to one side
like that
you can see the quinoa now just boiling
away and that’s fine it takes about 15
20 minutes to cook okay Chili’s you can
just chop them up by all means pop them
into a little Bowl so a really nice
pinch of salt then I’m going to cover
that with a little bit of sugar just to
sweeten it lightly and a little bit of
vinegar I’m just going to scrunch that
around don’t worry about the seeds you
can even remove those or just go with it
so I’m literally just going to tossed up
also it makes a fabulous
chili vinegar so you don’t have to throw
any of it away oh by the way let’s talk
about quinoa it is basically low in fat
it’s incredibly nutritious high in iron
it’s also high in zinc it’s gluten free
so really really good thing in actual
fact you should really all try it
so the quinoa has had about 20 minutes
to cook you know when it’s cooked when
you can just Nick a bit taste a bit it
should be soft and delicious you can see
it’s kind of plumped up we’re going to
drain that now the residual heat the
steam will also help to fluffing it up
have a little look at it you can see
it’s really plumped up I’m going to lay
that out on a tray look at that so as it
steams it will start to kind of get
fluffier it will kind of become lighter
so it’s nice and delicate olive oil just
a little little squeeze of lemon juice
little pinch of salt and that’s a really
good basic quinoa can use a sweet or
savory you can use it as a side dish as
a salad so pan on a low heat a couple of
fried eggs I like I like the way it’s
kind of crispy on the bottom and just
soft and silky on the top going to get
that beautiful nice little pile there
you can see how lovely and light that is
look at that very beautiful just on the
side like that and of course I’m going
to just give it a little poke a nice
little pile of the crispy black beans
here half an avocado we’ve got some
beautiful tomatoes here so have a look
down the markets see what you got
available mint and coriander
nice little wood like that these chilies
will take some of that and this little
vinegar here is gold dust so we’ll just
put that over the avocado
since spring onions do help the story so
there you go guys a beautiful branch of
quinoa crispy black beans all those
wonderful summery things like tomato
spring onions or jalapenos the avocado
really really nice and of course because
we haven’t got enough chili in the story
already just a little bit of chilli
sauce as well as a little drizzle of
olive oil there you go
absolutely gorgeous something a bit
different and a little homage to our
South American Mexican brothers and
sisters beautiful you’ve never tried it
have a go if you liked this video please
like it and comment on the comments box
tell us what you want what you want me
to do for you that’s what it’s all about
thanks very much guys and don’t get a
lot more recipes go to jamieoliver.com
take care bye
are going to make the best South
American style brunch
it’s very healthful it’s very colorful
it’s perfect for the summer when you’ve
got beautiful fresh ingredients I’m
going to be here owing this ingredient
here quinoa this is from Bolivia Peru
this is one of the earliest cultivated
grains on the planet and it’s kind of
how you cook it getting the textures
right and how you dress it and then you
can use it generically from sweet to
savory as a side dish as a salad as a
kind of complementary part of any dish
you’re going to love it so let me show
you this brunch very very nice let’s
start with the quinoa we’re going to
cover it in some water we’re going to
boil it to a fairly hard the seed water
of swell and then like a little kind of
chute that will kind of cook out of it
it will take about 15 to 20 minutes to
cook moving on black beans I want to go
to kind of crispy I want to kind of puff
and crack it and put it up so we’re
going to go into a hot pan with a little
olive oil I’m just going to put a pinch
of cumin that little pinch there that’s
what I love about cooking man the
tiniest pinch in the world right it’s
going to make all the difference and
just put enough black beans in there to
fry would you like me to clean you come
here so let these beans fry a little bit
a little pinch of salt as soon as they
get crispy we’re going to turn that heat
off see how nice and light they almost
like little peanuts okay once they have
got crispy just put them to one side
like that
you can see the quinoa now just boiling
away and that’s fine it takes about 15
20 minutes to cook okay Chili’s you can
just chop them up by all means pop them
into a little Bowl so a really nice
pinch of salt then I’m going to cover
that with a little bit of sugar just to
sweeten it lightly and a little bit of
vinegar I’m just going to scrunch that
around don’t worry about the seeds you
can even remove those or just go with it
so I’m literally just going to tossed up
also it makes a fabulous
chili vinegar so you don’t have to throw
any of it away oh by the way let’s talk
about quinoa it is basically low in fat
it’s incredibly nutritious high in iron
it’s also high in zinc it’s gluten free
so really really good thing in actual
fact you should really all try it
so the quinoa has had about 20 minutes
to cook you know when it’s cooked when
you can just Nick a bit taste a bit it
should be soft and delicious you can see
it’s kind of plumped up we’re going to
drain that now the residual heat the
steam will also help to fluffing it up
have a little look at it you can see
it’s really plumped up I’m going to lay
that out on a tray look at that so as it
steams it will start to kind of get
fluffier it will kind of become lighter
so it’s nice and delicate olive oil just
a little little squeeze of lemon juice
little pinch of salt and that’s a really
good basic quinoa can use a sweet or
savory you can use it as a side dish as
a salad so pan on a low heat a couple of
fried eggs I like I like the way it’s
kind of crispy on the bottom and just
soft and silky on the top going to get
that beautiful nice little pile there
you can see how lovely and light that is
look at that very beautiful just on the
side like that and of course I’m going
to just give it a little poke a nice
little pile of the crispy black beans
here half an avocado we’ve got some
beautiful tomatoes here so have a look
down the markets see what you got
available mint and coriander
nice little wood like that these chilies
will take some of that and this little
vinegar here is gold dust so we’ll just
put that over the avocado
since spring onions do help the story so
there you go guys a beautiful branch of
quinoa crispy black beans all those
wonderful summery things like tomato
spring onions or jalapenos the avocado
really really nice and of course because
we haven’t got enough chili in the story
already just a little bit of chilli
sauce as well as a little drizzle of
olive oil there you go
absolutely gorgeous something a bit
different and a little homage to our
South American Mexican brothers and
sisters beautiful you’ve never tried it
have a go if you liked this video please
like it and comment on the comments box
tell us what you want what you want me
to do for you that’s what it’s all about
thanks very much guys and don’t get a
lot more recipes go to jamieoliver.com
take care bye
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