Quinoa is one of those new generation grains that has loads of benefits – mostly that it is gluten free for coeliacs and people with gluten intolerance. However, it is not just for those with gluten issues. It is a lovely light grain that works really well in salads and beautifully with lamb.
Pronounced keen-wa, it is high in protein therefore a good source of energy. Quinoa keeps getting a label as a superfood, which probably just means it is good for you and tastes good.
Quinoa at a glance:
- high protein
- gluten free
- variety of colours: white, red and black
How to cook quinoa
To cook, simply boil some water, then add the quinoa and cook. Check the packet instructions for approximate timing – usually around 10–15 minutes. You’ll know it is cooked when it its little tail pops out. Strain and rinse under warm water and leave to cool if using in a salad.
QUINOA AND CORN SALAD
Prep: 15 mins
Cook: 20 mins
- 2 corn cobs
- 160g of quinoa
- ½ stick of celery
- ½ red capsicum
- ½ lebanese cucumber
- 1 eschalot or ½ red onion
- 8 sprigs of coriander
- 2 cups of baby spinach leaves
- 1 lime, juiced
- pinch of salt and pepper
- pinch of dried chilli flakes
- Remove husks from corn. Place in a pot of water with some salt, bring to the boil and simmer for 20 minutes.
- Drain corn and allow to cool, then slice off corn kernels and discard the cobs.
- Meanwhile, place the quinoa in a saucepan with plenty of water.
- Bring to the boil and simmer for 10–15 minutes, with the lid off, or until grains are tender. The ‘tail’ of the quinoa pops out when it is cooked. Drain and leave to cool.
- Combine the celery, capsicum, cucumber, eschalot/red onion, coriander, spinach, corn and quinoa.
- Add lime juice and season with salt and pepper.
- Serve with dried chilli flakes.