My recipe for quinoa can be enjoyed hot or cold. It makes a wonderful base for a lunchbox salad: Try it mixed with grated carrots, olives and salad leaves. It is also excellent with oven roasted vegetables.
The Incas referred to quinoa as the mother of all grains, and it certainly packs a nutritional punch! 1 portion (250ml/185g) of plain cooked quinoa provides approximately 5 grams (g) of fibre, 8g of protein and only 300 Kcal. In addition, for an average women, a portion provides 15% of daily iron requirements, 30% magnesium, 13% zinc, 100% B1, B2, and B6, 20% folate, 60% Vitamin E and is a good source of lutein & Zeaxanthin…Wow!
One portion of my recipe weighs approximately 210g
Ingredients (for 2 portions)
120g quinoa, rinsed
600ml good quality vegetable or chicken stock
½ teaspoon ground coriander, cumin and cinnamon
1 tablespoon rapeseed oil
1 teaspoon muscavado sugar
Pepper to season
Gently warm the oil.
Add spices and sugar to warm oil to release fragrance. Do not burn or fry on a high heat.
Add stock. Turn up heat and bring to the boil.
Add the washed quinoa.
Bring back to the boil. Stir well and simmer for 15 minutes with the lid on followed by a 10 minute simmer without the lid, until all the moisture has evaporated.
Serve warm or cold.