Wednesday, 21 January 2015

Arthritis Friendly Recipe: Jewelled Quinoa

If you have been on some kind of arthritis diet this New Year then chances are you have cooked, eaten or wondered about quinoa. Quinoa (pronounced keen-wa) is a small seed that is cooked and served like rice or couscous. It is gluten free with a nutty, mild flavour and is unusual in that it is a complete plant protein source, containing all 9 amino acids. It’s quite widely available in supermarkets and health food stores nowadays. I find the flavour best if it’s lightly toasted first in the pan before you add any fluid. If you struggle to find it or want a substitute, this recipe will also work well with brown rice but you will need to adjust the cooking times accordingly.


120g 1/2 cup quinoa1 grated carrot100g kale (or two large handfuls with the tough stems removed)25g/ 1oz dried cranberries500ml hot chicken stock1tsp ground turmeric1tbsp rapeseed or olive oil
1 clove crushed garlic

Serves 2
Rinse the quinoa well and then put it in a saucepan. Cover with the chicken stock and bring up to the boil. Simmer the quinoa for around 15 minutes or until the edge of the seed begins to come away from the germ - it will look like little white squiggles! Drain the quinoa well and set to one side.

Heat the oil in a pan and then add the garlic, carrot, kale, turmeric and cranberries. Stir-fry for 3-5 minutes - just long enough to soften the vegetables. Tip in the quinoa and mix everything together. Serve hot or eat as a cold salad.

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