Quinoa is one of those wonder foods. Not only it is very high in protein (12 -18%), it is also lauded for containing a balanced set of amino acids, making it a uniquely complete protein source. Originating in the Andean region of South America, quinoa is a very versatile grain and can be found in most supermarkets and health food stores. It is a good substitute for rice or couscous and is available in white, red and black varieties, the latter two having a more earthy, nutty flavour. Quinoa can be used in sweet dishes as well as savoury. I often make it into porridge, adding berries, nuts and a drizzle of honey for a healthy, delicious breakfast. I have also experimented with replacing oats for cooked quinoa in biscuits and baking with good results.
Use this recipe as a guide. Where the vegetables below give the salad a light summery feel, try roasting eggplant, courgette or pumpkin along with some walnuts for a more hearty, winter salad.
