- Bulk up your salad with quinoa – serve it warm or cold. As used in this purple quinoa salad: Finely grate 200g cooked beetroot. Toss with 1.5 cups (375ml) cooked quinoa, ½ packet (50g) pumpkin seeds and/or sunflower seeds and ¼ punnet (5g) each fresh mint, dill and parsley. Season and add lemon juice to taste. Divide quinoa mixture between two bowls and top with 1 or 2 halved avocados, ½ sliced cucumber, a handful of rocket (optional) and a dollop of plain or Yokos dairy-free yoghurt on top. Serves 2
- Combine equal parts oats and quinoa and cook as you would cook plain oats (with a ratio of 1 part grains to 2 parts water). Try this multigrain oats with berry compote and seed sprinkle to spruce up breakfast time.
- Serve as a side with your curry, stir-fry, stew or anything else you’d normally have with a starchy rice side. Swap the jasmine rice for quinoa in this coconut and lemongrass chicken dinner.
- Add quinoa to a wrap for your office lunch. Pairs wonderfully with roasted root veg, avo or chickpeas.
- Quinoa has some starch, which means it can stick together a little if you don’t rinse it well. Use it as a binder for veg fritters, meat-free burger patties or even fish cakes (for those not following a strict plant-based diet). Ready to give quinoa a try? Why not swap the breadcrumbs in this biltong and cheddar burgers recipe for ½ cup (125ml) of cooked quinoa.
Don’t have arborio rice for risotto? No problem, pearl barley will work (and so will millet)!