Glossary
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- Quinoa
- Dating back to the Incas, this grain is still grown in Bolivia and Peru. It is regarded as a 'superfood' as it is extremely rich in complete protein, so is excellent for vegetarians. The small round grains look similar to millet but are pale brown in colour. The taste is mild, and the texture firm and slightly chewy. It can be cooked like millet and absorbs twice its volume in liquid. When cooked, the grains sweeten and become translucent, ringed with white. It makes a good pilaf, but requires a lot of seasoning. Try as a porridge, served hot with cream, dried fruit and brown sugar.
