Quinoa Hot Potato Salad

The super-grain Quinoa (pronounced Keen-wah), which is traditionally produced in high-altitude regions of South America, is becoming very popular in western countries due to it being one of the few grains with a relatively high protein content. And, like most grains, it has a low sodium content.

Here is my favourite low-salt Quinoa recipe (ingredients for 2 people):

1 cup of quinoa
2 cups of water
half medium-sized cucumber
1 roma tomato
1 celery stick
3 medium sized potatoes
4 tablespoons of low-fat natural yoghurt
1 teaspoon honey
1 teaspoon ground cumin

Preheat over to 200 degrees centigrade. Cut potatoes into cubes, place in a baking tray, and smother in olive oil. Cook for 25 minutes or until golden brown.

In the meantime, to cook quinoa, place the grains and water in a pot and boil with lid on until it starts frothing. Lower heat but keep simmering with lid on until grains open and eventually soak up all the water (about 10 to 12 minutes - see cooked product in picture above).

Dice the cucumber, tomato and celery and mix together to form a small salad.

Mix the cumin and honey in with the yoghurt.

Once ready, place the quinoa in a bowl followed by the potatoes, the salad and the youghurt mix on top. Dress with any favourite herb, including coriander or basil.