What is Quinoa?
Quinoa (“Keen-wah”) is often used as an alternative to rice or couscous, but is actually from the same family as beetroot, chard and spinach. Many coeliacs turn to quinoa as a gluten free alternative to other grains, and Quinoa is also good source of protein for vegans/vegetarians.
Did you know...
Quinoa was the staple diet of the Incas and their descendants.
How can I buy Quinoa?
Quinoa is available in pure form as well as in ready-meals, breakfast bars, burgers, wraps and even toiletries like shampoos and conditioners.
What does Quinoa taste like?
Quinoa has slightly bitter, nutty taste to it - which can be enhanced by lightly toasting the seeds in a dry pan. White Quinoa is the mildest in flavour, while black Quinoa is bolder in flavour and crunchier.
How can I try Quinoa?
QUINOA PATTIES WITH COURGETTE AND FETA
- 300g cooked quinoa
- 3 eggs, yolk only
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 courgette, grated and well squeezed to remove water
- 2 tbsp fresh parsley, chopped
- 2 pinches salt and pepper
- 100g feta, finely crumbed
Cook the quinoa as per the pack instructions, then combine all the ingredients along with the cooked quinoa together and form into approx 10 patties. You can add breadcrumbs if the mixture is too wet.
Pan fry in a little oil for 1 minute on each side, and place on a baking tray and pop into a preheated oven at 180 degrees for 15 minutes - remove from the oven and serve.
- 170g quinoa, use brown rice if you prefer
- 1 tbsp Lucy Bee coconut oil
- 1 dash rice vinegar
- 5 nori sheets
- 3 filler ingredients, we suggest sliced avocado, shredded smoked salmon, cream cheese, finely sliced red pepper or sliced cucumber
- Place the rice or quinoa in a saucepan. Add the water and the coconut oil, with the rice vinegar if using. Over a low heat, gently simmer the rice or quinoa until cooked, adding a little more water if necessary to prevent it from burning. Alternatively, cook the rice or quinoa according to the packet instructions. Once cooked, set the rice or quinoa aside to cool.
- Lay a nori sheet on a lined tray, rough side up. Spread a thin layer of cooked, cooled rice or quinoa evenly over the sheet, leaving a 2.5cm border on the side furthest away from you.
- Scatter over your choice of filling, without overcrowding them.
- Pick up the side of the nori sheet closest to you and gently start to roll the sheet, keeping it nice and tight. When you get to the side furthest from you, wet it with your finger to ensure that the nori sticks together. Repeat with the remaining nori sheets, rice and fillings.
- Wet a very sharp knife and cut the rolled sushi into roughly 2.5cm sushi bites, keeping the knife wet in between each cut, and avoiding touching the nori too much with your hands. Each nori sheet will make between 6-8 sushi bites.
- Serve the sushi on plates with a bowl of soy sauce for dipping as the perfect finger food.