Quinoa with Almonds and Currants

Quinoa is an amazing food with a higher protein content then any other grain - yet it tastes light. The Incas called it "the mother grain" and it was was a staple of theirs. It has more calcium than milk, and it is a good source of iron, phosphorous, vitamin E and B vitamins. Amaranth, a cousin of quinoa with similar properties, has gained attention from world health workers because where it is consumed in Africa and Latin America, there is no malnutrition, and it is able to thrive in poor soil during drought conditions. Quinoa can be used as a breakfast "porridge" with apples, cinnamon and maple syrup, or in savoury dishes would traditionally call for couscous or rice.

Here is a tip that applies to all grains - rinse them with water before cooking them. The more you wash them, the less bitter and more sweet they will become.

Terry Walters' recipe is a combination of sweet flavours balanced with savoury and pungent spices. The quinoa is cooked with currants, and the onion is sauted with cinnamon, ginger, coriander, turmeric, and cumin. The ingredients are then folded together with toasted sliced almonds and fresh parsley.

It is a little plain on its own, but we mixed it with chicken and a spicy grape jam, and really enjoyed it.