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Let’s get the basics out of the way – it’s pronounced “keen-wha”. More importantly, quinoa has more protein than any other grain, it is high in fibre, has some essential magnesium and iron, plus it gives you lots of energy.…
  1. 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


  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.


  3. 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. 

  4. Add quinoa to a wrap for your office lunch. Pairs wonderfully with roasted root veg, avo or chickpeas.


  5. 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.
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