How To Cook Quinoa: Master These 3 Healthy Dishes

A perfect addition to salads and bowls, quinoa is an incredibly healthy grain-like seed hailing from South America which is packed with protein and nutrients. A popular health food, quinoa is bursting with health benefits and is naturally gluten-free. High in fibre, and rich in nine essential amino acids, quinoa was referred to as the “mother of all grains” by the Inca Empire.

Quinoa is easy to incorporate into your diet and makes a protein-rich alternative to rice and couscous. Quinoa can be prepared similarly to rice, and is light and fluffy with a mellow nutty flavour. It can be used in a multitude of dishes and cuisines!

For the perfect quinoa, we suggest rinsing your quinoa before cooking to remove the bitter coating.  Use 2  cups of water for one cup of grain, bring to the boil, cover and reduce the heat and allow to simmer for 15 minutes. Remove from the heat and allow to rest, covered for a further 10 minutes before removing the lid and fluffing with a fork!

We like to season our quinoa with salt, pepper, lemon juice and olive oil for a quick and easy meal base. For something a little more exciting, try experimenting with one of our delightful healthy recipes below!

Halloumi & Quinoa Fattoush

Ingredients (for 4):

• 250g cooked quinoa
• 400g medium tomatoes cut into quarters
• 1 cucumber sliced into quarters
• ½ bunch mint chopped roughly.
• 250g block halloumi sliced
• 1-2 cloves crushed garlic
• 2 red peppers chopped
• 1 courgette sliced into quarters
• 1 red onion diced
• 2 juiced lemons
• Olive oil
• Dried oregano

Method:

1. Roast the courgette and peppers in a baking dish with olive oil, oregano, salt and pepper.
2. Cook the halloumi on a griddle or frying pan on each side until lightly browned/charred.
3. Mix together olive oil, lemon juice, garlic, salt and pepper.
4. In a large bowl, mix together the cooked quinoa, tomatoes, cucumber, peppers, onion and mint. Add in the dressing and mix.
5. Tip into a serving plate and top with halloumi and any remaining mint.

Asian Sweet and Spicy Prawn and Quinoa Salad

Ingredients (for 4):

• 120g quinoa
• 300g cooked prawns
• 2 avocados, stoned and thinly sliced
• Baby Spinach
• 200g cherry tomatoes
• ½ cucumber
• 4 spring onions
• Handful of fresh coriander

Dressing:

• 2 tsp low sodium soy sauce or tamari
• 2 tsp sesame oil
• 1tsp maple syrup
• Juice of 2 limes
• 1 tsp gochujang paste

Method:

1. Cook the quinoa
2. Make the salad dressing by combining all ingredients into a bowl.
3. In a large bowl, add the quinoa, prawns and salad ingredients. Drizzle over the dressing and mix. Sprinkle over the coriander before serving.

Harissa chicken quinoa

Ingredients (for 4):

• 4 chicken breasts cut diced
• 100g quinoa
• 2 red onions chopped into chunks
• 2 red peppers chopped into chunks
• Bunch of coriander chopped
• 600ml chicken stock
• 1tbsp harissa seasoning or paste

Method:

1. Preheat oven to 180c. In a bowl, toss the chicken, peppers and onion with the harissa spice or paste, transfer to a baking dish and cook for 20 minutes or until the chicken is cooked through.
2. Cook the quinoa in the chicken stock for 15 minutes and drain.
3. Place the quinoa into a large bowl, add the chicken and vegetables. Top with chopped coriander.