Quinoa (pronounced keen-wah) is an Andean plant that originated in area of Lake Titicaca in Peru and Bolivia. It was cultivated and used as a staple food by pre-Columbian civilisations. Before its domestication, wild quinoa was probably first used as a source of food from its leaves and seeds. Today it has a majestic history and is widely known as a ‘superfood’. Despite its grain like appearance, the plant is actually part of the goosefoot family and related to spinach and beets. This dish makes a good warm alternative to cold salads during the winter months.
- Serves: 2
- Prep time: 10-15 minutes
- Cook time: 30-45 minutes
- 1 cup quinoa
- 4 cherry tomatoes, quartered
- 1 cup mixed peppers, chopped into chunks
- 1 small onion, chopped into chunks
- 3 garlic cloves, chopped
- olive oil (approx 2 tablespoons)
- 2 slices goats cheese, chopped into chunks
- 1 handful walnuts
- 1 tablespoon thyme
- 1 tablespoon rosemary
- Juice from 1/2 lemon
- salt and pepper to taste
Click below for the full recipe and health benefits.
N.B. There have been concerns about the effect the rising popularity of quinoa in wealthier nations is having on the farmers who grow it and those who rely on it as a dietary staple. Look for fair trade and organic quinoa to help ensure the farmers are fairly treated and paid a living wage!