There’s been an explosion of interest in quinoa recently but many people tell me they don’t know how to cook it as well as admitting they really don’t know what it is and what place it may have in their diet.  Quinoa is really classified as a seed; it has been a staple crop of the Incas for centuries as it can survive the harsh environment of the Altiplano.  It is principally a carbohydrate, so can be eaten instead of pasta, potatoes or rice but quinoa is also a source of protein containing all 9 essential amino acids. An average serving only provides moderate amount of protein so combine with other sources of protein to boost the overall protein content of the meal.  Combining with an oily fish such as mackerel would be a good choice and is a super-quick alternative to kedgeree.  Here’s the basic recipe I use to cook quinoa – this is enough for 2 servings.

125g Quinoa

275ml boiling water

1 tsp. Bouillon powder

Freshly ground black pepper

zest of 1 lemon

Fresh parsley, chopped

Place quinoa and Bouillon powder in a pan with a snug fitting lid and pour the boiling water over it.  Bring back to the boil and then turn down the heat and leave to gently simmer for 10 minutes.  Then take off the lid, turn down the heat and continue on a very gentle heat for another 3-5 minutes or until all the water has been absorbed.  Just before serving, stir in the parsley, lemon zest and pepper.