We discover the origins of the Bolivian grain and offer up three delicious recipes to cook up a storm with quinoa.
Pronounced keen-wa (not qui-no-a), the increasingly popular crop is a hugely profitable export for some South American countries. It has recently been hailed as a new superfood in the West, because it contains essential amino acids and high levels of calcium, phosphorous and iron. It doesn’t taste too bad either, with a subtle nutty flavour and interesting texture. Along with a quick cooking time, it seems to be an all-round winner and is regularly seen on restaurant menus and supermarkets.
If you're tempted to try quinoa, give one of these recipes a try...
MIGHTY MACKEREL WITH MIXED TOMATO & QUINOA SALAD
QUINOA, FETA & BROAD BEAN SALAD
Remember – quinoa is not the be all and end all of healthy grains. There are many other grains and pulses that carry flavours as well as quinoa and are equally as healthy. Brown rice, pearl barley, bulgar wheat and wholewheat couscous are all great substitutes.