By February 23, 2013 Recipes

Quinoa is an ancient grain native to South America. It does not contain  gluten , so it is  perfect nutritional  meal for everybody, particularly for people with coeliac, with  gluten intolerance , or elavated cholesterol.


1 cup Organic Quinoa Grain

1 onion, diced

1 tbsp olive oil

1 tsp Fine Himalayan salt

4 tsp Moroccan spice mix (ras-el-hanout)

½ cup dried cranberries

1 tbsp lemon juice

250 g pumpkin, diced

2 cups vegetable stock

A handful of fresh coriander, chopped




  1. Mix cranberries with lemon juice, leave for soak.
  2. Place Quinoa in a strainer and rinse thoroughly. Allow to drain.
  3. Heat olive oil in a large pan and sauté onion for 5 minutes, until softened.
  4. Add Moroccan spices (ras-el-hanout) salt and pumpkin and sauté for another 2 minutes, until fragrant.
  5. Add drained Quinoa and vegetable stock. Stir thoroughly and cover pan. Allow to simmer for 15 minutes, stirring occasionally.
  6. Stir through the cranberries. Serve garnished with the fresh coriander and onions, if desired.


Serves 4 people.