"Quinoa is a wholegrain that has the highest amount of complete protein of any grain, making it invaluable in a vegetarian diet. It is light on the digestive system and suits everyone," explains food writer and chef Anjum Anand.
Anjum shares her simple recipe for quinoa, mixed with tasty roasted veggies and chick peas.
"This dish is a complete meal as quinoa has so much protein, but it can also be served as a side dish with chicken or fish (in which case leave out chickpeas). Can also be made with couscous or barley couscous."
Quinoa with Roasted Vegetables and Chickpeas salad recipe
- 3 large asparagus spears, woody parts discarded, sliced into 2cm pieces
- ½ courgette, sliced into half-moon shapes
- 1 small red onion, peeled and sliced
- 1–2 tbsp olive oil
- 2 sprigs of fresh thyme
- Salt and freshly ground black pepper
- 80g quinoa, rinsed
- 1¼ tbsp lemon juice
- 2 tsp raisins (optional)
- 1 tbsp pine nuts, lightly toasted
- 100g cooked chickpeas, washed
- ¾ tsp ground cumin
- Handful of fresh parsley
Preheat the oven to 200ºC (400ºF) gas mark 6. In a roasting pan, toss the vegetables with the oil and thyme and season. Place on the middle shelf in the oven and roast for 15–20 minutes or until soft.
Meanwhile, cook the quinoa according to the packet instructions in stock or water. It will have slightly burst and be just soft. Drain well.
Once the vegetables are done, spoon the cooked quinoa into the roasting pan.
Add the lemon juice, raisins, pine nuts, extra drizzle of oil, chickpeas, cumin and chopped parsley. Stir well and adjust seasoning.
Recipe extract from Eat Right For Your Body Type by Anjum Anand, published by Quadrille
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