Quinoa isn’t something that you would associate too much with the average Irish Kitchen. I have to admit that I did need to google how to cook quinoa when I bought it – I have no idea why the pack doesn’t give instructions! I did manage to get past that and created this really rather nice lunch dish – Goats cheese and sundried tomato quinoa.

It is a bit of a superfood and something that I’d like to incorporate a bit more, especially since I’m trying to avoid wheat in my diet currently to see if it will help my energy levels and stomach problems. It’s rich in protein, fibre and calcium as well as many other vitamins and minerals. It’s gluten free and cholesterol free too – a champion of grains (though technically it’s a seed).

Here I’ve cooked it in the most usual way and served it up with some healthy veg, sundried tomatoes and goats cheese for a tasty lunch option or a great side dish with fish or meat. it can be eaten cold or reheated very quickly.


Goats cheese and Sundried Tomato Quinoa


Serves 1
1/2 a cup of dry quinoa
1 cup of stock
A chopped carrot
A handfull of petit pois
A couple of semi sundried tomatoes, sliced
Goats cheese, crumbed
1/2 a Spring onion

(A note on preparing quinoa: It’s best if left to soak for 30 mins or so before cooking and then rinse – this will ensure it doesn’t taste bitter. The alternative is to rinse really well under a running tap for a few minutes.)


1. Place the quinoa and the stock into a saucepan and bring to the boil. Reduce to a simmer and leave for about 8 mins.
2. Throw in the chopped carrot and the peas and leave until the all the stock is absorbed – about 5 more minutes.
3. Dish up, add sliced semi sundried tomatoes and crumbled goats cheese.
4. Garnish with spring onion.
5. Look very pleased and eat!