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Rachel's Quinoa Recipe

Quinoa is a tiny golden seed from the Andes. It has higher protein content than rice and makes a great gluten-free alternative to couscous or bulgar. Serve quinoa with a Brazilian Squash and Black Bean Stew, as a salad with nuts and seeds, or warm with roasted vegetables.


Serves: 4

Dietary: Vegan, Gluten Free

Cook time: 15 minutes


  • 1 tbsp sunflower oil
  • 200g quinoa
  • 450ml vegetable stock
  • 1 lime, zest and juice
  • pinch of salt


  1. Rinse the quinoa.
  2. Heat the sunflower oil in a saucepan and add the quinoa, stir, coating the grains in oil and stir-fry for a minute.
  3. Add to the quinoa the stock, lime juice and zest plus a pinch of salt. Simmer covered for 10 minutes, on the lowest possible heat until all the liquid is absorbed and the quinoa grain has burst.
  4. Turn the heat off keeping the lid on, sit for a further 5 minutes. Then fluff up the quinoa with a fork.


  • Red or black quinoa adds a nutty flavour to this dish. It takes longer to cook and absorbs more water than white quinoa, so cook them separately.
  • To make more of a meal of this dish add some roasted squash and peppers, lots of chopped herbs and toasted seeds or nuts.

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