Quinoa, perfect grain for you and the kids

Middle Eastern Quinoa Salad
So easy to make and very nutritious

Not sure what to do with Quinoa? Try this delicious, healthy recipe from Nutritionist and Chef Christine Bailey. This recipe is adapted from one of her popular recipe books The Top 100 Recipes for Brainy Kids (Duncan Baird). For more free recipes from Christine Bailey visit her website and check out her recipe pages and Christine’s Healthy Kitchen blog http://www.advancenutrition.co.uk

Middle Eastern Quinoa Salad

Dubbed the ‘supergrain’, quinoa is an excellent protein rich, gluten free alternative to rice and couscous in salads. You can also buy quinoa flakes which can be used to make porridge, granola, muesli and are fabulous in protein bars, cakes and biscuits. Quinoa flour makes a great gluten free flour and can be blended with other gluten free flours to use in baking.

This Middle Eastern inspired combination of fruit, nuts and herbs makes this a great lunch box filler and is equally delicious as a side dish with meat and fish. Quinoa is an incredibly nutritious grain providing a complete source of protein and high levels of calcium, phosphorous, iron, B vitamins including brain boosting B6, B3, B1 and B2 plus vitamin E to protect the fatty membrane of our brain cells.

Quinoa is suitable for Vegetarians, Gluten-Free, Wheat-Free, Dairy-Free, Egg-Free, Soy-Free, Seed-Free

Serves 4

Preparation and Cooking
10 minutes + 22 minutes

Leftovers will keep in the fridge for up to two days

180g/6oz quinoa grain
500ml/16floz vegetable stock
Pinch of saffron
1 tbsp coconut butter or olive oil
½ red onion, peeled and chopped
1 clove garlic, crushed
60g (2oz) chopped apricots
60g (2oz) toasted flaked almonds
½ cucumber, peeled, seeded and diced
½ red pepper, diced
2 tomatoes, diced
Handful of pitted olives
2tbsp lemon juice
1tbsp flaxseed oil
2tbsp chopped fresh coriander
2tbsp chopped fresh mint
1 preserved lemon, rind only chopped (flesh and pips discarded)
Freshly ground black pepper

1. Place the quinoa in a pan with the vegetable stock and saffron. Bring to the boil then simmer, covered for 15 minutes until all the water has been absorbed. Switch off and leave covered for a further 5 minutes.
2. Heat the oil in a pan and sauté the onion and garlic until softened but not brown, about 2 minutes.
3. Place the quinoa in a bowl with the onion and remaining ingredients. Toss well and season to taste.


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