A nutty note and firm texture for salads and side dishes.

Preparation: Rinse thoroughly. Use 2 parts water to 1 part quinoa, bring to the boil and simmer for about 20 minutes until as tender as you like. Rest covered for 5 minutes; drain excess water if needed.

Meal ideas:

• Bowl: serve cooked quinoa with roasted vegetables, chickpeas and tahini sauce.
• Warm salad: combine with mushrooms, spinach and lemon dressing.
• Stuffed peppers: mix with tomatoes and beans, fill peppers and bake following your recipe.
• Breakfast: warm cooked quinoa with a plant-based drink, then add berries and nut butter.
• Vegetable patties: add cooked, well-drained quinoa to a bean mixture, using a binder as directed by your recipe.

Ingredients: Red quinoa.

Country of production: Peru.

Nutrition per 100 g:
Protein: 12 g.
Fat: 6 g.
Carbohydrates: 64 g.
Energy: 374 kcal / 1578 kJ.