Tag: Quinoa

Quinoa Soup


This simple Quinoa soup is tasty, healthy and satisfying.


  • 30 ml Cold Pressed Olive Oil (Extra Virgin)
  • 1 large Onion (Diced)
  • 2 Medium Carrots (chopped)
  • 3 cloves garlic (minced)
  • 0.5 inch Ginger (peeled and minced)
  • 2 stalks Celery (chopped)
  • 125 grams Quinoa (Uncooked, rinsed thoroughly)
  • 1000 ml Vegetable Stock
  • 5 grams Dried Oregano
  • 1.25 grams Smoked Paprika
  • 2 medium Red Potatoes (cut into half inch chunks)
  • 250 grams Cabbage (Coarsely chopped)
  • Salt and Pepper to taste
  • 65 ml Fresh Cilantro (Coriander) (roughly-chopped)
  1. In a large pot, heat the oil.
    Add the onion, garlic, ginger, carrots and celery.
  2. Saute on medium heat until the onions begin to brown ( 7 – 10 minutes)
  3. Add the Quinoa and toast – stirring often, until the seeds brown slightly ( 5 minutes)
  4. Add the stock, oregano, paprika,potatoes and cabbage.

    Bring to the boil – then reduce the heat to medium-low.

  5. Simmer the soup for 20 – 25 minutes – until the vegetables are fork-tender.
  6. Taste and adjust seasoning – then stir in the chopped Cilantro and serve.
Before you cook Quinoa, you should always soak it in boiling water for 5 + minutes – then rinse well under cold running water. This helps to remove the bitter taste.

Quinoa Tabbouleh


Quinoa is a great nutritious salad and a nice change to using Bulghur Wheat.


The secret to cooking Quinoa is to soak it in Hot water for 5 plus minutes. Then rinse in cold water until the water coming from the Quinoa is clear. Now cook as you would rice. 1 cup quinoa will expand to 3 cups when cooked.

  • 250 ml Quinoa (Mix White and Red)
  • 500 ml Water
  • 3 Large Tomatoes (chopped)
  • 250 ml Red Pepper (chopped)
  • 125 ml Green Cucumber (chopped)
  • 125 ml Spring Onions (chopped)
  • 20 ml Cold Pressed Olive Oil
  • 125 ml Fresh Parsley (chopped)
  • 65 ml Fresh Mint (chopped)
  • 1 Medium Avocado (chopped)
  • 1 Medium Lemon (Juiced)
  1. When the Quinoa has absorbed all the water it is ready.
  2. Combine all the ingredients together with the Quinoa.
  3. Garnish with some of the Parsley.
    Can be served hot or cold.
  4. Can be served hot or cold.