Quinoa (pronounced KEEN-wah!) is one of the super foods that I cannot get enough of. There are so many benefits of this super food and so diverse that you can eat either sweet or savoury and either cold or warm, depending on what ingredients you add. Quinoa is available in most health food stores and most major supermarkets retail it now at around £1.60.
Quinoa is actually a seed, not a grain, grown in the Andes Mountains in South America.
Eating one cup of Quinoa provides 8.1 grams of protein (16% of daily value) so excellent for a vegetarian and vegan diet. The nutritional benefits do not end there! Quinoa is also low fat, high in fibre and gluten free and one cup provides only 220 calories.
To prepare quinoa it only takes 15 minutes. As if you cook rice, you will need two parts water to one part quinoa. Cook at a high temperature until it starts boiling, then reduce and simmer for 12-15 minutes until the grain has expanded and become soft.
Quinoa itself has a very bland taste however, there are so many variations you can eat quinoa depending on the ingredients you add. The images in this post are a roasted vegetable quinoa that I had as a main dish and then added the left overs cold into my salad the next day. However, sweet breakfast recipes are available which I look to experiment with in the future.
1 cup cooked quinoa
½ red onion
½ red pepper
1 clove garlic
Juice of ½ lemon
1 tblspn soy sauce
1 tbslpn Worcestershire sauce
1 tblspn olive oil
- Cook the quinoa following the instructions above. Drain well and set aside
- Heat the oven 180C. Toss the red onion, courgette, pepper, aubergine, mushrooms and tomato in a little olive oil and season. Roast for 15 minutes
- Combine crushed garlic, chopped anchovies, lemon juice, soy sauce Worcestershire sauce and olive oil in a saucepan. Add the roast vegetables and cooked quinoa mix well.
- Serve alone, with chicken or any lean meat. Can be served cold as a salad with beetroot and feta or an assortment of nuts. Enjoy! F x