Here is a good recipe for all of you, healthy eating fans, out there.

Food Groups Used in the quinoa recipe:
– Meat and Beans (fish is part of that group)
– Fruit and Veg
– Grains

What you need:

3/4 cup of quinoa (200g)
about 400ml of water
Green/red/orange/yellow peppers
3 cloves of garlic
Tin of red salmon (180g boneless or 213g with bones)
Olive oil and salt
100ml passata, a healthier alternative to tomato puree (creamed/sieved tomatoes)

salmon quinoa

Stage 1) Take your quinoa and put in a pot of 400ml of water. Put a pinch of salt in the water and cook it for about 10 mins on a moderate heat.

Stage 2) Meanwhile take your peppers and chop them into small cubes. Broadly cut the garlic too. Then put them in a pan/wok with a splash of olive oil.

Stage 3) Check on the quinoa. If it looks dry and is uncooked, add a bit more water and stir.

Take your salmon and drain the liquid within. Break it apart and place in the same pan/wok as the veg.

Stage 4) The quinoa should be ready by now. Turn it off and pour the quinoa on top of the veg in the pan/wok.

Stage 5) The fun part of the quinoa recipe. Put the pan/wok on a medium heat. Stir all of the contents until they are mixed. Now add the 100 ml of passata.

Don’t want to use passata? Read this: I’d advise against using purees as they require a lot of added water. They’re also less nutritious since they have been concentrated. You could use chopped tomatoes but this can make the dish very bulky and is unnecessary.

Stir all of the contents one last time and leave for about 5 mins.

Stage 6) Serve. BTW, the orange shavings are carrot peel! They are just for show.

This quinoa recipe is nutritious, delicious and uses not only a cheery grain, but the MOTHER GRAIN!

Can I eat it the next day?

Absolutely, just refrigerate it. In fact, you can eat it cold. It also makes a brilliant packed lunch!