Quinoa: Versatile and Rich In Protein
A Long History
Grown for more than 5 000 years in the Andean regions of Latin America, this plant in the beet and spinach family was called « the mother of all grains » by the Quechua Indians. Precolombian civilisations adopted dit as part of their daily diet, alongside corn, beans and potatoes.
Rich In Protein
Quinoa is not really a cereal, but it is prepared and eaten in a similar way. Since it contains no gluten, it is very easy to digest. It is rich in iron and protein, making it an ideal food for vegetarians or anyone looking for an alternative to meat from time to time. It also serves as a great side dish instead of rice, couscous or pasta.
Deliciously Versatile
Quinoa is extremely easy to prepare. Its fluffy texture and slightly nutty taste lends itself to a multitude of delicious variations. First, it is important to rinse it to eliminate any bitterness, before cooking it in boiling water (2 cups water for 1 cup quinoa) until the germ appears. Afterwards, let it rest to absorb all the liquid.
Delicious served warm with some crumbled feta cheese, a few cherry tomatoes and some chopped arugula, served as a side with Morrocan-style vegetable stew or in a salad, with hearts of palm and fresh chives.
Get inspired by one of our recipes!
Grown for more than 5 000 years in the Andean regions of Latin America, this plant in the beet and spinach family was called « the mother of all grains » by the Quechua Indians. Precolombian civilisations adopted dit as part of their daily diet, alongside corn, beans and potatoes.
Rich In Protein
Quinoa is not really a cereal, but it is prepared and eaten in a similar way. Since it contains no gluten, it is very easy to digest. It is rich in iron and protein, making it an ideal food for vegetarians or anyone looking for an alternative to meat from time to time. It also serves as a great side dish instead of rice, couscous or pasta.
Deliciously Versatile
Quinoa is extremely easy to prepare. Its fluffy texture and slightly nutty taste lends itself to a multitude of delicious variations. First, it is important to rinse it to eliminate any bitterness, before cooking it in boiling water (2 cups water for 1 cup quinoa) until the germ appears. Afterwards, let it rest to absorb all the liquid.
Delicious served warm with some crumbled feta cheese, a few cherry tomatoes and some chopped arugula, served as a side with Morrocan-style vegetable stew or in a salad, with hearts of palm and fresh chives.
Get inspired by one of our recipes!
Roast Chicken, stuffed with dried fruit
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Preparation: 40 min Cooking: 25 min |
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Servings [ 4] |
| Total: 1 h 5 min |
Maple-Flavoured Quinoa Salad with Feta and Mint
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Preparation: 10 min Cooking: 0 min |
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Servings [ 4] |
| Total: 10 min |
Baked chicken legs and hazelnut-flavoured quinoa
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Preparation: 20 min Cooking: 40 min |
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Servings [ 4] |
| Total: 1 h |
Serve these dishes with quinoa
Spinach Salad with Hard-boiled Eggs and Mandarins, and Pear Nectar Dressing
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Preparation: 15 min Cooking: 2 min |
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Servings [ 4] |
| Total: 17 min |
Stuffed Chicken Breasts with Grilled Tomatoes and Minted Yogurt Sauce
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Preparation: 25 min Cooking: 25 min |
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Servings [ 4] |
| Total: 50 min |