Quinoa

(pronounced "keenwah")
This gluten-free seed, which is often classed as a grain, is a complete protein containing all 8 essential amino acids. It was one of the most sacred foods of the Incas of South America - a plant so nourishing, delicious and vital that they called it "chesiya mama", the Mother Grain. When cooked, the germ is crunchy and the outside is soft and delicate. Use it in stir-fries, stews and salads. It can also be sprouted and eaten raw.

Cooked Quinoa (Serves 4)

2 cups Quinoa - washed and drained
4 cups boiling water

1. Put the Quinoa in saucepan, pour over the water, cover and simmer on a moderate heat for about 25 minutes.
2. Turn off the heat and leave to stand with the lid on for a few minutes before serving.
  • Serve instead of rice with a robust, spicy stew or sauce.
  • Add to soups and cook for a further 15 minutes for an extra-thick nourishing food.
  • Cook and cool, then toss with chopped salad ingredients (eg spring onions, peppers, grated carrot, olives and nuts) to make a salad. Add dressing.
  • Use as a base to stuff peppers or squashes.

Quinoa Pudding (Serves 4)

100g Quinoa - washed & drained
570ml soya or cow's milk
50g sugar
1 tbsp margarine or butter
½ tsp ground cinnamon
¼ tsp ground nutmeg

1. Pre-heat oven to 180°C, Gas Mark 4.
2. Lightly oil an oven-proof dish.
3. Put the grain into a saucepan and add the milk.
4. Bring to the boil and simmer for 5 minutes
5. Remove from heat and stir in the sugar, margarine and spices.
6. Pour into the dish and bake for 45 minutes or until a golden skin forms.
7. Serve hot or cold with fruit puree or cream.
8. For extra flavour use a cardomom pod or grated lemon rind.

Clapham Nursery, Clapham, Lancaster, LA2 8DR - Telephone 015242 51723