Quinoa is a grain, but not just any grain. It is considered to be almost a complete food. It is very high in protein, full of vitamins, gluten and wheat free, cholesterol-free and usually organic. And it is simply delicious.

In the kitchen, quinoa, flakes, flour and seeds have a huge range of uses and lend themselves beautifully to so many dishes. When cooked, they have a very delicate texture and can be used in lovely in soups and sweets, and makes wonderful salads, pasta, breads and delicious vegetarian and non-vegetarian meals.

This exciting new collection of recipes is a must-have addition to every health conscious cook’s repertoire.

Other cookbooks by this author

• Best of Quinoa
• Cooking With Kale
• Cooking with Quinoa: The Supergrain
• Everyday Quinoa
• How to Make Stuffings and Fillings
• The Mediterranean Table: Easy to Prepare Meat, Seafood, Breads and Dips, Vegetarian and Vegan Recipes Suitable for Every Day Meals or Platters & Grazing Boards for Sharing with Friends and Family
• Mezze
• Quinoa for Families
• Superfoods