Thursday, May 30, 2013


For a salad, combine with 2 cups of vegetables,
raw and/or cooked, finely chopped and dress lightly
with a simple vinaigrette
QUINOA (pronounced KEEN-wah) is THE superfood. Gluten-free and easy to digest, this seed is a complete protein (equivalent to milk). High in B vitamins, iron, magnesium, zinc, potassium, calcium and vitamin E, it's the ideal food for endurance and strengthening your body. 

Use quinoa as a substitute for any grain, like for a couscous, a fried rice, a salad, or with granola

Red quinoa – Quinoa cooked
together with 1/4 of a beetroot,
peeled and finely chopped

1 cup quinoa
2 cups water
1/4 tsp sea salt

  • Rinse the quinoa and drain with a fine mesh strainer. 
  • In a saucepan, on a medium-high heat and gently dry and toast the grains for a 1-2 minutes, stirring continuously. 
  • Add the water and the salt, bring to a boil. Cover and simmer for 15 minutes. If it seems like theres too much water, lift the lid off and cook for a further 2 minutes to evaporate.
  • Remove saucepan from heat and stand for a further 5 minutes. Fluff with a fork, let cool. Season and mix in the vegetables. If you want the vegetables to cook slightly, chop them finely and mix into the quinoa while it is cooling down, with the cover on. Otherwise, let it cool completely before adding fresh vegetables.
For a fried "rice" /pilaf, fry with 1/2 onion, chopped
and 2 cups of vegetables, finely chopped.
Season lightly with tamari and any spices.  

Leftover quinoa makes a great porridge, heated
with milk of choice, plus any leftovers, nuts and seeds and
a sprinkling of cinnamon!

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