Penny Rushton's Health Tips & Recipes

QUINOA WITH CINNAMON AND POMEGRANATE SEEDS

Side dish savoury or sweet

This versatile dish goes well with fresh orange, grapefruit, apricot, peach, nectarine, plum or mango for a breakfast filled with sunshine. The addition of yogurt, sunflower seeds and tahini would supply essential minerals calcium, magnesium, selenium and zinc

The recipe accompanies chicken, turkey or quail cooked with Middle Eastern flavours such as coriander, cumin, fennel, lemon, sesame, pistachio and almond equally well.

Quinoa is a high quality protein food, treasured by the Incas as food of the Gods.

Serves 2

140 g / 5 oz quinoa grains
425 ml / ¾ pint water
½ orange, juice and grated zest
1 cinnamon stick
6 cloves

For the garnish

2 oz pomegranate seeds (optional)


1. Place quinoa, cinnamon, orange zest and water in a pan.
2. Bring to boiling point, then reduce heat and simmer for approximately 10 minutes, till grains break open and separate.
3. Remove cinnamon and cloves.
4. Stir in orange juice and garnish with pomegranate seeds.