High in calcium and protein yet free from gluten, quinoa has been labelled as a 'superfood' by many. However, due to its massive increase in popularity amongst Westerners in recent years, the price has steeply risen in its native Peru, making it far too expensive for poorer communities to afford this once affordable and nutritious grain.

Luckily, strains of quinoa have been cultivated to adapt to the European climate, so more locally-produced quinoa is now available. In this collection, we bring together some wonderful ways to cook this tasty grain, from pairing it with paneer to stuff aubergine rolls, to lightly spicing the grain and serving it with venison, as Shaun Rankin does in his recipe.

Visit our how to cook quinoa guide for further inspiration.