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Just like Buckwheat, quinoa is also considered a pseudo-cereal. It comes in different colours such as white, red or black, is super simple to cook and easy to use. Quinoa is renowned for its high protein content as it contains all 9 essential amino acids and is especially rich in lysine which is an amino acid necessary for growth and repair of the body. It is also a good source of nutrients such as folate, zinc and phosphorus and is also gluten-free.


Quinoa & Black Bean Chilli:

  • ½ cup white quinoa

  • 1 can black beans, drained & rinsed

  • 1 can diced tomatoes

  • 1 brown onion

  • 1 cup corn kernals

  • 50g tomato paste

  • 2 cloves garlic

  • 1 tsp smoked paprika

  • 1 tsp cumin powder

  1. In a medium saucepan, sauté the chopped onion and garlic in a splash of water.

  2. Once translucent, add the spices to the onions and cook for 1-2 mins before adding the tomato paste. Add more/less spices depending on your preferences!

  3. Stir well to combine, let cook for a further 1-2 mins.

  4. Rinse dry quinoa in a sieve under running water until water runs clean.

  5. Add to the pan and toast for 2-3 mins.

  6. Add the remaining ingredients – black beans, corn and diced tomatoes.

  7. Rinse the can of tomatoes, adding that water to the mix.

  8. Stir well and cover with a lid. Let cook until moisture has been absorbed by the quinoa and quinoa is soft and fluffy. You may need to watch and stir the mixture a few times to prevent it from sticking/burning or to add more water if needed.

  9. Serve along side fresh greens, avocado and tempeh (optional).

* serves 4

Quinoa & Sweet Potato Stew (Pressure Cooker version)

  • 1 large sweet potato

  • 1 can chickpeas

  • 1/3 cup dry quinoa

  • ½ bunch kale

  • 1 medium onion

  • 2 clove garlic

  • 1 tsp cumin

  • 1 tsp garam masala

  • 1 tsp coriander

  • ¼ tsp turmeric

  • ½ cup water

  1. In a pressure cooker, sauté the onion, garlic and spices.

  2. Rinse the dry quinoa and add to the cooker. Toasting the dry quinoa before adding liquid will help bring out a nutty flavour.

  3. After 2-3 mins, add the drained chickpeas and chopped sweet potato.

  4. Add in the water and stir everything to combine.

  5. Chop the kale into small bite size pieces and add to the cooker.

  6. Close the lid and ensure the settings are on seal.

  7. On Manual, cook for 5mins. Allow for a natural release before opening the lid.

* serves 4

I hope you enjoy these recipes! Please tag me on Instagram if you give these a try! I'd love to see your creations :)


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