A BETTER CARB OPTION

Quinoa, pronounced‘keenwa’, is high in protein, low in fat and is cholesterol free. It is a whole grain and a complete protein, which is a rare combination, and it is easy to prepare. It is an ideal substitute for rice, pasta or couscous as it is low in fat. It is also gluten free, which means people who suffer from coeliac disease or who are gluten intolerant can eat this food with no side effects.

It is also a low Glycaemic Index food, which means it does not spike blood sugar levels and is therefore indicated for use by diabetics, as well as anyone trying to control blood sugar levels. Quinoa can be eaten hot as a side dish instead of rice or pasta, or cold, added to salads for some extra texture. It can be eaten sweet (crunchy quinoa granola) or savoury (curried quinoa salad with broccoli and caulilower).