top of page


Quinoa is a plant which is native to the Andes and has been a staple food for thousands of years.

It is a leafy plant which is related to spinach. Quinoa is so nourishing that the Incas called it the Mother grain.

The seeds are rich in protein, high in fibre and very rich in the amino acid lysine making the protein more

complete. They are also a good source of calcium, phosphorus, iron, potassium and vitamins B and E. 

Before cooking, Quinoa must be rinsed thoroughly to remove the bitter saponins.

Quinoa is very versatile as it can be used in place of almost any other grain, including rice to make a variety of dishes. Use it in salads, soups, stews, stuffings, desserts etc.  (Try substituting for rice in rice pudding or ask us for our ice cream recipe!)

During cooking quinoa increases about three to four times in volume. It should be rinsed thoroughly before cooking to remove any residue of bitter saponin (the coating that protects its seeds from birds and insects).

Use two parts liquid to one part quinoa. Combine the liquid and quinoa in a medium saucepan, bring to boil, reduce to simmer, cover and cook until the grains are translucent and the germ has spiraled out from each grain, about 15 minutes

The grain may be toasted in a dry skillet for five minutes before cooking, to give a delicious roasted flavour

Try looking up ‘Quinoa recipes’ on the net, there are lots!

Or ask us for our Tabouli  or Quinoa recipes!

bottom of page