Quinoa may not be a household name just yet, but it is set for a starry future – as far as grains go. Unlike wheat or rice, quinoa, a tiny bead-shape, with a slightly bitter flavour and firm texture, is a complete protein – containing all eight of the essential amino acids.

It has been recognised by the United Nations as a supercrop for its health benefits: packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest. The facts suggest it is as close to a perfect ingredient as you can get.

Quinoa is easy to prepare and its fluffy texture and slightly nutty flavour make it an excellent alternative to white rice or couscous. When cooked, its grains quadruple in size and become almost translucent.

It can be prepared much like rice. It should usually be rinsed or soaked before use to remove its bitter coating.

Bring two cups of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates.

The cooked germ should have a slight bite to it. It can be used in the same way as rice and is great in breakfast cereals. Store in an airtight container in the fridge.