Tuesday, 14 February 2012


I love QUINOA. It is available in almost every supermarket, and the whole family can enjoy it.  It's also great if you are trying to loose weight, have a wheat allergy or are just tired of rice. It is very easy to make and goes with practically any meat or vegetable. Some recipes even use it as a dessert, as it has a nice and easy nutty flavor. There are many brands but I usually buy this one ('macro wholefoods market') and both my health food store and larger super market chain carry it. Any brand is fine (I have no loyalties with quinoa brands yet.) You will also find that there is a darker black or reddish quinoa, I have used them before and it has a stronger flavour, it also needs a bit longer to cook.

I have also discovered puffed quinoa, which is great as a substitute for cereal. I like adding it to my Kefir yoghurt (the highest probiotic on the market) with some blue berries, pomegranate or back berries. Sprinkle Chia seeds and you have a super breakfast or quick snack. 

Now here is my veggie recipe...enjoy and don't be scared of over cooking the QUINOA. 


1 knob of ginger (finely sliced)
1 garlic clove (finely chopped)
2 chives (coarsely sliced)
1 green pepper
1 carrot
1 bunch of asparagus
1 bunch of cilantro/coriander
5 mushrooms
2 cups of quinoa
2 tomatoes
Olive oil
Lemon (fresh)

Chop all of the ingredients.
First start with your veggies, as they take longer.  Throw the ginger, garlic and chives in a pan with olive oil. Once the aroma starts to seep out toss in the green peppers, carrots and asparagus.  Then sprinkle fresh cilantro/coriander…plenty.  Finally toss in the mushrooms and let it all cook together until the vegetables are evenly cooked. 
(Yes I have a new pan and I'm not cooking with these anymore, it's an old picture. Sorry it sometimes takes me a while to post.) 

With quinoa, boil 1 cup of quinoa in 1 ½ cups of water with a bit of olive oil so that the quinoa doesn’t stick together.  This should be cooked for about 10-15 minutes…it is ready once all of the water is absorbed and the quinoa grains seem to have popped open into small whitish grains. (The cooking time may vary by brand).

Once the quinoa is fully cooked and drained toss it into the pan where your veggies are mix them together so all of the flavours are absorbed and distributed evenly.

Now your quinoa is ready to serve.  I add some chopped tomatoes on top and a little bit of lemon for that extra zest.


  1. I have never heard of Quinoa until you told us about the Vegetable quinoa, I had it tonight and it was just Yummy. thank-you for this new recipe and for how easy it was. Sue XX

  2. Thats great Sue I love Quinoa...and if you search the internet there are thousands of recipes you can even use it on desserts.