Quinoa is a seed not a grain naturally high in protein and highly digestible.

Whilst it isn’t brimming with vitamins it is accepted that quinoa is high in a number minerals especially manganese, magnesium and iron.

The amount of garlic in this recipe gives nutritional support from a number of well studied hearth health supporting phytonutrients

Prep time: ‘Chopping the onions and peeling the garlic’ time
Cook time: 20 – 25 minutes
Ingredients
Serves 4

  • 200 ml Quinoa. Well washed
  • 600 ml Vegetable Stock or Bouillon
  • 2 Onions, finely chopped
  • 1 Tablespoon unrefined rapeseed oil
  • 5 cloves Garlic, crushed
  • A couple of Green Leaves, very finely sliced, i.e. Spring greens (not salad greens)
  • 1 Heaped dessertspoon Parsley, frozen is fine
  • 1 Heaped dessertspoon Chives, fresh or frozen
  • 1 Tablespoon of Coriander, fresh or frozen
  • Seasoning
Method

  1. Finely chop the onion and add with the oil to a large open pan with a lid.
  2. Cook for 5 minutes until softened.
  3. Add the quinoa and stock, turn down the heat and leave to cook for around 15- 20 minutes until all the liquid has almost gone and quinoa has expanded. Stir occasionally.
  4. Add the herbs, garlic and sliced greens, give it all a good stir, put the lid on and leave for 5 minutes to warm through.
  5. Season if necessary and serve. It will keep warm without going gloopy.