Jennifer Aniston loves it. Gwyneth Paltrow can't get enough of it. High in protein, gluten-free, packed with amino acids, fibre, magnesium, calcium, Vitamin B6 and Omega 3s, and with a low GI that keeps you fuller for longer, quinoa is the superfood for 2013. Even the UN have declared it the International Year of Quinoa. Blimey, it really is time to stock up.
The recipe below uses Quinola Mothergrain, a new brand of pearl, red and black organic, available from most health food shops priced around £3.50.
Pearl and red Quinola Mothergrain with lime-marinated courgette and mint
200g pearl Quinola
50g red Quinola
Bring a pan of salted water to the boil.
Add the red Quinola.
After 2 mins add 200g pearl Quinola.
Once the 14 minutes have elapsed from putting in the Red Quinoa, drain and rinse under cold water.
While the quinoa is cooking, peel the courgette into thin ribbons with a peeler and marinate in the juice of the two limes and some olive oil.
Chop the fresh mint.
Once the quinoa is cooked, mix in the courgette ribbons with the marinade and garnish with the mint.
To find out more about Quinola, visit www.quinola.com.
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