Bacon and Cabbage Frittata paint

With plenty of fibre and protein, quinoa is often dubbed a ‘superfood’. As a good source of magnesium and calcium it’s also specially useful in a vegetarian/vegan diet and for those who don’t use dairy. Other vital minerals include maganese, iron and copper. 

Consuming quinoa regularly often helps those with problems associated with poor magnesium status, such as migraine headaches, cramps, some digestive problems, restlessness etc. Adequate magnesium also helps prevent type-2 diabetes and heart attacks, and benefits those already with these diseases. It is important for those doing high-intensity exercise for extended periods, being an essential electrolyte and vital for muscle relaxation and the healthy functioning of nerve cells.

Quinoa is a versatile grain for use in soups, casseroles, salads, burgers, or as a protein breakfast porridge (great with walnuts!)

Serves 4  


  • 170 grams quinoa
  • 340 ml lightly flavoured stock
  • 2 tablespoons lemon juice
  • 2 tablespoons good quality olive oil
  • Seasoning
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

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  1. Heat stock in saucepan until boiling. Pour quinoa into a large bowl of water, swirl it round then rinse & drain under tap. Add quinoa to boiling stock, give a quick stir and then cover saucepan and return to boil. Cook on low simmer for 10-20 mins. Ideally the quinoa will still have a little crunch with a small white disc around each grain, showing it is cooked, or very nearly. Liquid should have evaporated, but if not, drain off excess water. Let the quinoa sit for 5 minutes before adding oil, lemon juice and seasoning. 
  2.  Serve in place of rice, potatoes or pasta.