Yummy, quick and easy.
Quinoa is versitile and gluten free.
It can be made into your morning porridge with milk or into a hot dinner.
I created a salad using cooked Quinoa, cooled with an array of vegetables.
To a cup of cooked quinoa add diced carrot, sliced celery, pepitas, Spanish onion, beetroot and corn.
Add any dressings of your choice or a little olive oil and salt and pepper.
Easily a meal or side salad.
Quinoa cooks fast and once boiled with water little tails will develop on the grain and hey presto it’s done. It’s available in white and red varieties and can be purchased at your local supermarket.