Wednesday, 7 November 2012

Quinoa-Super Food

Curried Quinoa and Vegetable Soup

I have only gotten into eating Quinoa recently, pronounced 'Kee-no-wah, for me it is a super food. It is readily available in most supermarkets and definitely in all health food shops so don't be thinking you have to trek too far to get it... put the passport down and calm down!!!

It originates in the heights of Bolivia and other places in South America, The Incas referred to it as "the mother of all grains" and said that it was a sacred gift from the gods. Well if its good enough for the Incas its sure as hell good enough for me! 

It is thee most nutritious grain out there, rich in protein... 18%, it is also high in polyunsaturated fats (remember that a good thing) AND contains less carbs than most grains. it is gluten-free and contains loads of vitamins as well as calcium, magnesium, zink, iron and antioxidants. OK I think I've sold it enough... oh what the hell one more juicy one.... IT'S A PROVEN SLIMMING AID.... BOOM!!! Now I'm done..

Tip: Quinoa should be soaked in cold water 
15 mins before cooking, drained and
rinsed again with cold water. This 
removes an outer coating of saponin 
which has a bitter taste.
Serves 4:
1 onion
2 carrots
2 red peppers
1 handful of green beans
4 tablespoons of curry paste*
200g quinoa
800ml chicken/vegetable stock
Olive oil
Sea salt & black pepper

*to make your own quick curry paste: teaspoon of the following, garlic powder, turmeric, cumin seeds, coriander seeds, paprika, a splash of soy and red wine vinegar- mix all in a mortar and pestle.


  • Prepare the vegetables. Dice the onion and carrots, de-seed and dice the peppers and chop the green beans in 3.
  • Gently heat the oil in a saucepan and saute the onion for a few mins until softened but not coloured. then add the vegetables and saute for a further few mins.
  • Add in the curry paste and a splash of water, bring to the boil then turn down to a simmer and reduce slightly, stir frequently for about 5 mins.
  • add in the prepared quinoa followed bu the stock, bring to the boil then turn down to a gentle simmer for about 10 mins until the quinoa is cooked. Check the seasoning and add if required.

If keeping some for the next day, you will find that the quinoa will have absorbed all the water, this makes for a great addition to a salad or as a side dish served warm or cold.

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