Durban - This year’s Decorex exhibition in Durban from Thursday to Sunday (March 20-23) is themed Design your Life, tapping into the latest in decor and design trends. Also on show are some of the latest trends in food and diet.
Ex-MasterChef contestant Joani Mitchell will demonstrate five delicious recipes using Pouyoukas quinoa. Pronounced “keen-wa”, this product seems to be the new buzzword in nutrition and has become a favourite for the health conscious.
According to Nicole Sacks, consulting dietician to Pouyoukas, “It is relatively high in protein, low in fat and cholesterol free. It is a whole grain and a complete protein, which is a rare combination. Most importantly, it is very easy to prepare.”
Although quinoa has been around for ages, more and more people seem to be enjoying its unique flavour and the variety it brings to dishes. Nicole says: “It is a wonderful substitute for rice, pasta or couscous as it is low in fat. It is gluten free, which means people who suffer from coeliac disease or who are gluten intolerant can eat this food with no side effects.
“It is also a low glycaemic index food, which means it does not spike blood sugar levels and is therefore indicated for use in people who have diabetes. And for those with high cholesterol, it is a perfect cholesterol-free choice.”
Quinoa can be eaten hot as a side dish in place of rice or pasta, or cold, added to salads for some extra texture. It can be eaten sweet (crunchy quinoa granola) or savoury (curried quinoa salad with broccoli and cauliflower).
Here’s a recipe for a delicious and healthy quinoa sushi salad. Pouyoukas quinoa is available at Pick n Pay, Spar and Checkers.
Quinoa sushi salad
2 cups (uncooked) Pouyoukas quinoa prepared as per packet instructions
1 x English cucumber (cut into match sticks)
2 x large carrots (julienned or shaved)
1/3 cup Pouyoukas sesame seeds toasted
1 bunch spring onion (sliced)
Dressing
1/3 cup sunflower oil
1/3 cup Kikkoman soy sauce
1/3 cup sticky brown sugar
¼ cup fresh lime/lemon juice
Spread the quinoa on a platter or dish. Top with cucumber, carrots and avocado. Drizzle over dressing and sprinkle over spring onion and sesame seeds. - The Mercury