Grains are considered wholegrains when all three edible parts of the seed (bran, germ and endosperm) are still intact. Brown rice, barley, whole oats, millet and quinoa are all considered wholegrains.
Refined grains are processed and parts of the seed are removed. They’re usually labelled cracked, crushed, rolled or cooked. These milling techniques are said to produce a product with a longer shelf-life. However, naturally occurring protein, vitamins, minerals, antioxidants and fibre are also removed during the process. It is understood that wholegrains take longer to digest, which means they’ll keep you feeling fuller for longer.
Make a potful, store in a plastic container in the fridge and you’re set for the week. Simply add some of your favourite things and your office lunch is good to go. Not sure what to add? Try some of our favourites below:
SPINACH AND QUINOA WITH CHICKPEAS, SEEDS AND FETA
Cook the quinoa in stock for added flavour. Once tender and translucent, drain and return to the pan and pan-fry with crumbled feta, chickpeas, spinach and toasted sunflower seeds for a bit of crunch.
TOMATO, BEETROOT AND LEMONY RICOTTA QUINOA SALAD
This summery dish packs a flavourful punch! The shaved beetroot and cucumber marinate beautifully in the zingy dressing, soaking up all its fantastic flavours. All those colours also look great on the plate.
HERBED QUINOA SALAD
This fresh take involves a bunch(es) of your favourite fresh herbs, (think: Italian parsley, basil, mint, coriander or dill). Add a squeeze of lemon juice and a dash of olive oil to finish.
SWEET POTATO-AND-RED QUINOA BURGERS
Looking for something a little different? Try these veggie burger patties, which use quinoa and white sweet potato (they’re firmer than orange sweet potatoes). If you’re looking for a fail-safe solid veggie burger recipe – this is for you!
This veggie version of the South African classic features butternut and quinoa. We guarantee that this recipe is just as comforting as the traditional version.