Quinoa, considered an ancient grain is actually a tiny little bean but behaves like a grain in cookery. It is equally as useful in desserts as it is in savory dishes.
A simple, yet tasty side dish made with quinoa, small leeks, currants and canned tomatoes.
This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.
Fresh sweet cherries and quinoa are tossed with celery, creamy goat cheese, toasted almonds and tangy white wine vinaigrette.
A quick and refreshing summer salad is an ideal side dish to go with the summer BBQ.
Quinoa Tabouli recipe
Quinoa has been called the supergrain of the future because of its complete protein profile and nutrient density. It contains almost twice as much fiber as most other grains, and is rich in magnesium, iron and vitamin B2, which improves energy metabolism within brain and muscle cells.
Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.
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