Today I wanted to share with you my insight into this wonderful wholesome grain that has numerous benefits.  Continuing on the path of my macrobiotic journey, this grain helps in being one of my great ‘wholegrain’ choices to cook creative and healthy dishes.

The picture below shows you just some of the benefits of this nutritious grain and in addition, I will share with you some delicious quick and easy recipes that will compliment your daily healthy cooking regime!


I have always loved this grain and because of how it makes me feel (light, satisfied and fulfilled) and knowing the benefits it brings to my body, I have experimented with its uses for a few months now and built up my recipe portfolio using Quinoa.

This grain is an excellent substitute for rice, pasta and other complex carbohydrates and once you start using it, you will almost certainly build it into your regular usage in your kitchens.

Quinoa Porridge

Serves 2 people

Boil 1 cup of quinoa grains with 2 cups liquid & 1 tbsp of desiccated coconut (I use 1 cup water and 1 cup coconut milk, coconut water or almond milk).
Bring to boil and then turn the heat down and simmer for 30 minutes (until liquid has evaporated and quinoa grains have softened).
–  1 tbsp of sunflower/pumpkin seeds:  toasted
–  1 apple, skinned, cored & cut into chunky pieces and stewed with 1/2 tsp cinnamon & a pinch of nutmeg (I normally stew about 6 apples and keep in a glass jar in the fridge and use over 3 days on my porridges, eat on their own or enjoy as a snack on top of rice cakes with a drizzle of almond butter).
Options:  raisins, dates, nuts, seeds, fresh fruits (banana and mango are great choices).
–  Add extra milk before serving if needed.

Quinoa Miso Soup

Serves 2 People

In a medium saucepan add 4-6 cups of water with 6 tbsp of quinoa grains

Add the following vegetables after 15 minutes:
–  1 medium carrot diced
–  1 stalk of celery sliced
–  4 asparagus sliced
–  1 cup spinach or chard or kale
–  1/2 chopped fresh parsley and/or coriander

Simmer for 30 minutes.  Add 4 tbsp of miso paste (brown, red or white – your choice).

Stir and serve with a slice of lime for some zing.

Quinoa Vegetable Rice

Serves 2

1 cup of quinoa grains (pre-cooked with 2 cups of water for 30 minutes until tender with 1/2 tbsp of coconut oil and salt.
1 cup of green & red peppers diced into small pieces
1 cup of broccoli stalks chopped into small pieces
1 cup of frozen sweetcorn
1 tbsp of coconut oil
1 tsp of grated fresh ginger
2 tbsp of finely chopped fresh coriander
1/4 tsp of sea salt
For spice add some red scotch bonnet pepper sliced into small pieces (gloves advisable) – add as much as you can tolerate

In a frying pan, on medium heat, put 1/2 tbsp of coconut oil with the ginger and scotch bonnet pepper and gently sauté for a couple of minutes without burning.  Add all the rest of the vegetables except the coriander which should be added at the end and sauté for a few minutes before turning heat down, cover and simmer for 15 minutes until veg are tender.  Add coriander and quinoa, mix and serve.

Options:  You can add whatever vegetables you like:  peas, cauliflower, green beans, lentils, aduki/kidney beans etc.

Quinoa & Tofu Burgers

Serves 4-6

1 cup quinoa grains (pre-cooked with 2 cups of water for 30 minutes until tender)
1 medium potato peeled, pre-boiled & grated
1 x 250g block of firm organic tofu, grated
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander
1 inch fresh turmeric finely grated
1/2 inch fresh ginger finely grated
1/4 tsp sea salt
Pinch of black pepper

Add all the above ingredients into a glass bowl and mix together with your hands until the mixture comes together.  Gloves are recommended so not to stain your hands with the fresh turmeric.  Roll out into 12 medium sized balls and then push down to create patties/burger style shapes.  If the mixture is sticky, keep a bowl of cold water next to you so keep dipping your hands into as this makes the shaping of the patties easier.

In a frying pan, put about 4 tbsp of vegetable, olive or sunflower oil and gently fry the patties for about 4 minutes on each side.

You can also bake these patties.  On a baking tray, spray some oil and lay the patties on top.  Cook for 20 minutes one side and then 10 minutes the other side in a pre-heated oven at 180C.

Quinoa, Apple & Rhubarb Crumble

Serves 4

1 cup quinoa grains (pre-cooked with 2 cups of water for 30 minutes until tender)
2 tsp of coconut oil
1/2 tsp ground cinnamon
Pinch of nutmeg
1/2 cup of walnuts gently crushes into small pieces but not fine (to add a crunch)

Put all the above ingredients into a bowl and brink the mixture together with your hands until it forms a nice crumble consistency and leave to one side.

4 apples, peeled, cored and sliced thinly
2 rhubarb stalks, skinned and sliced thinly
1/2 tsp ground cinnamon
4 tbsp of coconut sugar or pure organic maple syrup

Boil the fruits, cinnamon and sugar in a saucepan with 1/4 cup of cold water and gently simmer on a low heat for 30 minutes, checking on it regularly to ensure the mixture doesn’t burn.  Make sure the mixture is tender.

In a glass baking dish, put the stewed fruit mixture in first and then top with the quinoa crumble.  Bake in the over for 20 minutes on 180C.  Once baked, serve.  This crumble is delicious with a dollop of coconut cream or vegan home-made custard.


So there you have it.  Some very delicious dishes created with the wholesome and healthy quinoa grain that will put a smile on anyones face.  Please try it and let me know how you love these dishes.  I would love to hear from you with your own dishes/recipes.

Until soon stay healthy and happy x

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