Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Sometimes circumstances allow us to change things around yet use the same methods. Because I've had to make changes to the menu at Another Green World because of the unavailability of red rice, I soon found that quinoa was an easy substitute.

Naturally gluten free, quinoa is a true ancient grain originally grown in the Andes mountains of South America.

It was one of the staple foods of the Inca along with corn and potatoes.

Quinoa was known then, and is still known, as the mother grain.

Some call it the super grain of the future.

Quinoa, pronounced ‘keen-wah', contains more protein than any other grain, an average of 16.5 per cent compared with 7.5 per cent for rice.

What's more, quinoa protein is an unusually high quality being a complete protein with essential amino acid balance close to the ideal.

So I was keen to try this super food even though it is more than twice the price of the hard-to-source Thai red rice, with some retailers charging the equivalent of $28 per kg.

The taste of the red quinoa is very similar, but with more of a pronounced seedy, nutty flavour.

It can be used in any dish to replace any grain so adapted well to our salad recipe.

This converted recipe is easy to make and uses an interesting flavour combination.

The easier option would be to order one from www.anothergreenworld.co.nz

Quinoa and Roast Pumpkin Salad (serves four)

Ingredients

1 cup red quinoa

2 cups water

1kg peeled and chopped pumpkin

50-80 grams of chopped pickled ginger

1 bunch of coriander chopped fine

100 grams chopped toasted macadamia nuts

Salt and pepper for seasoning

For the dressing

¼ cup lime juice

½ cup tart apple syrup

2 tablespoons vegetable oil

Method

Wash the quinoa well under running water then cook in a pot with one to two ratio and bring to the boil. Reduce heat to a simmer and cook until all the liquid is absorbed (about 20 minutes). Note: some of the grains will crack open exposing the white underneath, and some won't.

While the rice is cooking roast off the pumpkin, chop the coriander, the macadamia nuts and pickled ginger. When the quinoa is ready spread out on a tray to cool rather than rinsing under water, also allow the pumpkin to cool completely. Mix in the pickled ginger and nuts, add the chopped coriander, season then mix in the dressing.

The flavours go well with cold meat cuts or can be warmed and served as a side dish to go with a casserole or stew, it's easy. Enjoy this easily digestible grain and all its nutritional benefits.