• How to cook quinoa

    We love “keen-wa” – that’s the way you say it – from Peru where it is highly valued as a staple. And rightly so, for it is rich in protein. It’s a complete protein in fact, high in magnesium, a good source of fibre and gluten free. You may think it’s a grain, but it’s actually a seed. It has a wonderful mouthfeel – fluffy and nutty with a bit of bite.