Quinoa has been called a “super-food” and with good reason. It is one of the few complete plant proteins, containing all 9 amino acids. It is a wonderful, gluten-free alternative to wheat. Quinoa is also a very good source of calcium, magnesium and manganese. It contains good levels of many of the B vitamins and vitamin E. It is a valuable source of dietary fibre and digests slowly, making it a low-glycemic index food. It was a staple of the Inca diet and has been grown in South America for thousands of years.
And while we can admire its nutritional benefits, the real question is: does it taste good? There are two types of quinoa, red and white. Both are slightly bitter when cooked so it is a good idea to pair them with strongly-flavored foods. It has a delicate, nutty flavour and a creamy texture with a slight crunch. It can be eaten for breakfast as a cereal, for lunch as a salad and for dinner as a replacement for rice, couscous, or other grains.
- 2 cups/500ml dairy, coconut or nut milk
- 7 ounces/200g uncooked quinoa, rinsed
- 3 tablespoons/45ml honey, maple syrup or brown sugar (optional)
- ¼ teaspoon/1ml ground cinnamon
- 2 cups/500ml Greek fruit yogurt
- 5 ounces/100g mixed seeds
- 7 ounces/200g fresh strawberries
- Bring milk to a boil in a small saucepan.
- Add quinoa and return to a boil.
- Reduce heat and simmer, covered, about 15 minutes, until almost all the milk has been absorbed.
- Stir in honey and cinnamon.
- Cook, covered, until almost all the milk has been absorbed, about 8 minutes.
- It can be served now, or chill the quinoa overnight to make parfait.
- When cold, layer the quinoa with yogurt, seeds and strawberries.