British Quinoa from Essex
Grown by Peter Fairs in the fields of Essex, his quinoa is deliciously nutty and light. It's easy to cook and perfect for salads, as a side dish, in soups or for baking.
Rinse, cover with 1½ to two parts water or stock for each 1 part quinoa, bring to the boil and then simmer on a very low heat for 15 minutes. The grains will absorb the water and swell to 2 to 3 times their original size. Fluff the grains apart with a fork.
Discover our zero-waste recipes on our blog and the special lentil ragu using leftover vegetables.