Quinoa

Super food, which we are sure you heard of, but maybe you don’t know how to cook.

Quinoa is naturally gluten-free, whole-grain carbohydrate. A whole protein quinoa is actually a seed from the Chenopodium quinoa plant. So no, it is not a grain. Whole grains (or cereal grains), like oats and barley, are defined as seeds extracted from grasses — not plants.

Quinoa is originally from Peru and is grown on the hills of Andes. This super food has been around for more than 6000 years, but it became again popular when the U.N. declared 2013 the “International Year of Quinoa.

Surprisingly, there are over 120 different varieties of quinoa, but the most common quinoa colours are yellow, red and black.  Our favourite is 3colour quinoa. It is eye catching and it looks yummi on the plate.

There are many benefits of this so-called bird’s food: it is source of fibre, protein, B vitamins, and iron,

And it is high in protein and low-fat. You can also add it to your pantry and use in many recipes, for example for baking a bread, making salads (where possibilities are never ending), pasta, risotto pancakes, pizza and there is even a quinoa whiskey and vodka!

Our recipe is one of many variations of quinoa salad. You can always add tuna or grilled chicken to enrich your dinner.

Ingredients

200g 3 colour quinoa – serves 2

1 zucchini

1 teaspoon salt

½ can chickpeas

½ can sweet corn

½ Lemon

3 tablespoons olive oil

Optional

tuna (1 can)

Parmesan cheese

Directions

1.  Combine quinoa, salt and water. Bring to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer.

Cook for 12-15 minutes. Quinoa should not be mushy or hard. Set aside and drain.  Leave quinoa in a colander for 2-3 mins so you get rid off all excess water. 

2. Wash, cut and fry zucchini. Season with salt.

3. Add sweet corn and chickpeas. Mix everything together.

4. Add lemon juice from ½ lemon. Season with salt and pepper and serve.