Quinoa

Dating back to the Incas, this grain is still grown in Bolivia and Peru. It12ka4s 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. Use it in place of rice in cooked dishes, serve it as an accompaniment, in salads or as a stuffing. Or, try it as a porridge, served hot with cream, dried fruit and brown sugar.