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The rise of Quinoa

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Quinoa Blog

In the past few years quinoa (pronounced: keen-wah) has gone from being a word nobody recognised to a health food everybody wants to get in on.

The reason for this is that quinoa is quite simply an ultimate health food. It’s what is known as a ‘complete protein’ – quinoa contains all of the essential amino acids as well as lots of dietary fibre, iron and magnesium. Quinoa is also gluten-free, easy for your body to digest and exceptionally high in protein (which makes it especially perfect for vegetarians and vegans). There’s certainly no denying that quinoa is fantastic for our bodies and luckily for us it’s also delicious; fluffy in texture and with a beautifully gentle nutty flavour.

Originating from the Andes quinoa is the seed of the Goosefoot or Chenopodium plant. It has been known to the Inca people (a South American civilisation that originated in the 12th century) for a long time as the ‘mother grain’.

Riding the gluten-free and health conscious wave quinoa’s rising popularity must also be credited to it’s delicious taste, complete protein and superfood statuses and versatility.

That’s why it features on our new Spring menu.  Quinoa, Puy Lentil & Halloumi Salad – with chickpeas, vine tomatoes, fresh herbs, lemon zest & pomegranate molasses.  Here’s what else is on the new menu.