This dish has a similar taste and texture to couscous but as couscous is made from wheat it is best avoided. Quinoa, also known as, ‘the mother grain’ because of its nourishing qualities is actually a grass rather than a grain and unlike wheat is very alkalising as well as being gluten-free.

It is high in iron and protein and thus perfect for those on a low carb diet. Quinoa also helps to strengthen the kidneys. As it is a seed it doesn’t “feed” candida and is perfect for those on an anti candida diet.

You can also add extras such as peppers if you fancy. I use celery a lot as it is high in organic sodium and thus helps to flavour food naturally without the need of stock cubes which are normally very high in inorganic or processed sodium.

Ingredients

250 gms quinoa
1 onion
1 clove garlic
1 tsp tumeric
1 tsp garam masala
1 teaspoon chopped herbs
2 stalks celery chopped
2 leeks chopped
½ cup raisons and/or chopped apricots
1 litre water
Olive or coconut oil

Gently fry the onion, garlic and herbs and spices in the oil until transparent. Add the leeks and celery and coat in the oil. Pour in the water and simmer for 5 minutes. This is your stock.

Meanwhile place the quinoa in a roasting dish and sprinkle over the dried fruit. Pour over the stock and using a wooden spoon mix well. Place in the oven for 30 minutes at gas mark 5/200F. After 15mins stir and if a little dry add another glass of water.

It is ready when the ‘grain’ is soft and chewy and has soaked up all the juice.

Serve hot or cold with yogurt or Tatziki, organic prawns and a salad.