Quinoa is the new superhero of the grain world and, like any masked avenger with cred, it comes with a mysterious back story.
It was originally cultivated on the steep slopes of the Andes mountains in Peru and Bolivia, hence the name that, at this end of the world at least, looks nothing like it sounds – keen-wah. Health food stores and hippy cafes were the first to twig to its magical powers but now it has become the darling of trend-setting chefs and mums looking for a more nutritious alternative to rice, couscous et cetera.
Handled badly, particularly overcooked, it can be quite unappealing. But keep the grain firm and slightly nutty, add your favourites spices and accompaniments, and you will start to understand what the fuss is about.
