Quinoa is a traditional plant from South America. These seeds have an extremely high nutritional profile and a relatively short cooking time. They contain a lot of energy and have been cultivated and consumed on the high plateaus of the Andes for around 8,000 years. It is said that the Incas were able to travel very long distances at high altitudes thanks to this powerful food.

When quinoa is cooked, the outer germ surrounding the seed breaks open and forms a crunchy coil, while the inner grain becomes soft and translucent. This double structure looks fun and makes it tasty and versatile. It doesn't take long to prepare, but to save even more time, you cancook a larger amount of quinoa at once and eat it several times.

Quinoa is not only suitable for savory dishes such as salads or as a side dish with vegetables,
but can also be eaten in the morning as quinoa porridge.

Before preparation: Rinse quinoa with water

Before cooking, quinoa must be rinsed well in warm water to remove the toxic, bitter (but naturally occurring) coating called saponin. When saponin is removed from quinoa, a soapy solution is formed in the water. Quinoa is usually rinsed before it is packaged and sold, but it is advisable to rinse it again at home before use.

It is best to put quinoa in the cooking pot, add cold water and rinse the grains thoroughly with running water until the water is clear and not foaming. Only then do you add water to cook it.

Properties of quinoa

• Contains all eight essential amino acids, making it a complete protein
• Has the same protein content as milk
• High in B vitamins, iron, zinc, potassium, calcium and vitamin E
• Gluten-free and easy to digest
• Ideal food for endurance
• Strengthens the kidneys, heart and lungs
• Source of B vitamins, iron, zinc, potassium and calcium

Recipe for quinoa tabouleh

Ingredients for 4-5 portions

200g quinoa
1/2 tsp salt
3dl water

tbsp lemon juice

.2 dl olive oil
Vegetable stock powder
Pepper

handful cherry tomatoes, quartered
1/2 courgette, diced
1/2 cucumber, diced

spring onion, cut into thin rings

tbsp peppermint leaves

tbsp basil leaves

dried tomatoes, soaked in warm water

Preparation

Rinse the quinoa well (see above) and bring to the boil with 1/2 tsp salt and 3dl water over a high heat. Reduce the heat to medium-low and simmer with the lid on for approx. 15 minutes until all the water has been absorbed.

Turn off the heat, but leave the lid on and leave to soak for approx. 5 minutes. Then fluff up with a fork and transfer the quinoa to a large, flat plate to cool.

In the meantime, mix the lemon juice with vegetable stock powder to taste (or simply use herbal salt or similar) and freshly ground pepper and gradually stir in the olive oil. Wash and prepare the vegetables, cut the herbs and sun-dried tomatoes into strips. Extra tip: We also show you how to make your own bouillon - healthy and delicious!

Mix the cooled quinoa with some of the sauce, then add the remaining ingredients and stir well. Drizzle with the remaining sauce.

The salad will keep for a few days in the fridge without any problems, so feel free to prepare the whole amount in advance. It's also great to take to the office for lunch.

Do you like quinoa? Have you tried it yet? What's your favorite way to eat it?