Quinoa is regarded as a ‘superfood’ partly because if has plenty of fibre and good quality protein, specially useful in a vegetarian/vegan diet. It is rich in magnesium, and has more calcium per gram than milk. Other vital minerals include maganese, iron and copper. Magnesium is scarce in many people’s diet. Consuming quinoa regularly could help those low in magnesium with problems such as migraine headaches, cramps, some digestive problems, restlessness, etc. Adequate magnesium helps prevent type-2 diabetes and benefits those who already have it. 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 high-protein breakfast porridge (great with walnuts!)
Gently mix all above ingredients together in a large bowl, then transfer to a nice serving platter
Serve as a salad in its own right or as part of a buffet or middle eastern mezze plate alongside hummus, falafels, pitta bread, turkish flat bread, labneh and so on.
Maggie's Tips
This will last 3-4 days in your fridge.
Nut intolerant; Just omit
Extra additions: Add any of the following – Roasted vegetables, shredded cooked chicken or serve with grilled lamb chops, pan-fried chicken, grilled halloumi, grilled aubergine, roasted portobello or field mushrooms, goats’ cheese or crumbled feta
Perfect Quinoa (How to cook) Serves 2-4Ingredients150g quinoa 300 ml lightly flavoured stock 1-2 tbsp lemon juice 1-2 tbsp good quality olive oil SeasoningMethod1. 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.