“Why don’t you write about quinoa,” one of my friends suggested. Great idea, I thought, but I have no idea how to cook the stuff. So about a month ago I bought a pack of white quinoa (there’s red, white and brown to choose from) and it languished in my pantry until two days ago. This is the story of how not to cook it…

Follow the instructions on the pack – that’s a good start, I thought. So I mixed a cup of quinoa with 2 cups of water, according to the instructions, and simmered it until the water was absorbed – similar to cooking rice. I ended up with a gluggy beige mess! Then I tossed it, rather heavily, with roast pumpkin, roast beetroot, feta cheese, cucumber and tomato and served it to my family.  It was certainly not a good food combination but they gallantly tried it. Needless to say they didn’t ask for seconds – and we all had Weetbix for dessert!

The next day I went out to lunch at Richmond Road Cafe – a fantastic cafe in Grey Lynn, Auckland. On the menu was Chicken Quinoa Salad. I later found out that it’s one of the most popular dishes on the menu. Here was my chance to experience quinoa as it should be – and it was great! Red and white quinoa mixed with just a few almonds, pumpkin seeds, sunflower seeds and cranberries, and served with slices of delicately cooked chicken. It was subtle, delicious and not a hint of glugginess!

I just had to ask the head chef how she did it. The lunch rush was over and Sharna Pito, head chef at the cafe, kindly chatted to me about how to cook quinoa. “Cook it like pasta,” she explained. “Lots of boiling water, lightly salted. A cup should take about 4-5 minutes. Drain it well and it’s ready to use.” So that explains why mine hadn’t worked. And what about flavours to put with it? “I think nuts, seeds and dried fruit work really well with quinoa,” Sharna told me. “And a light vinaigrette dressing using citrus juice or white wine vinegar. Balsamic is far too strong for it.”

Fantastic! A five-minute chat with an obliging expert has saved me hours of quinoa cooking disasters. I can’t wait to try it out in some summer salads… or perhaps I’ll just pop back to Richmond Road Cafe for Sharna’s latest quinoa creation, and a glass of their ginger, lemon and elderflower tea – heaven!

Related:

Quinoa: A Healthful Alternative to Rice – Ingredient swap – Revolution Health

Breakfast quinoa with clementines, sour cherries and pecans

Black quinoa salad — Salade de quinoa noir

Quinoa Bananna Bread recipe

I’m finally relaxing after 24 hours of baking pita bread pizzas, chicken nibbles, iced cup-cakes, choc-chip cookies, citrus slice and of course, birthday cake. This was no ordinary cake, it was a Pinata cake and totally not healthy. Oh well, it was my son’s 8th birthday and I don’t think he and his 12 friends would have appreciated carrot sticks and egg sandwiches!

Back to the Pinata cake: it’s a basic round cake with a hollow cut in the centre. You ice the whole thing with decadent chocolate butter icing and pile up rainbow choc-chips and gold chocolate coins in the centre. Then you melt a pack of chocolate melts and swirl the chocolate around a metal basin until it sets. I left it in the freezer overnight then this morning placed it over the cake, loosening the chocolate shell from the basin with my hair blow-dryer. Then I melted even more chocolate to stick M&M’s all over the shell. If you want the full recipe, it’s in the Australian Women’s Weekly ‘kids’ birthday cakes’ recipe book.

What more could a bunch of hyped 8-year-old boys want than a cake filled with chocolate and lollies that you get to smash open!

Oh, I did have one token to healthy eating: a basket of mandarins. They looked great on the table and I think someone even ate one!

Digging around I  found these nuggets…

Fat chance of tough love on the obese – Health – NZ Herald News …  Finally, an expert on human nutrition brave enough to tell us what we don’t want to hear …

Cindy here: article is opinionated, totally non-PC – and sensible! It backs up those good old sayings: ‘You are what you eat’ and ‘You reap what you sow’… (here’s my take on this story)

Row erupts over lap-band surgery to combat obesity | The Courier-Mail … OBESITY has become a financial battleground, with heated debate over who will pay for the soaring burden of the overweight on the public purse. This week, the parliamentary report Weighing It Up described obesity as “one of the last bastions of discrimination in our community”. Estimating thousands of morbidly obese people last year cost Australia $58.2 billion, the report urged the Federal Government to recognise obesity as a chronic disease and provide taxpayer-funded treatments – including lapbanding surgery …

Cindy: The numbers may stack up – saving so much on each person who has the operation – but people aren’t numbers. Who’s to say they won’t re-gain the weight?

The Human Condition : Stop Doing Sit-Ups – Why Crunches Don’t Work … Of course, it won’t matter how muscular your torso is if your body fat is too high. The best way to build strong, visible abs isn’t through repeated sit-ups, but by engaging in circuit training that has you working your entire core while you’re burning calories – and to keep yourself disciplined during meals. “If you want to burn your fat mass, make sure you have a combination of weight training and cardiovascular, but 90 percent of good abs is your nutrition …

Cindy: Great – I always hated sit-ups!

Multivitamins linked to younger ‘biological age’: Study

Cindy: Before you rush out to buy some multi-vitamins, read the story. Even the authors say that it could simply be that people who take multivitamin supplements are more healthy anyway.

Why Restaurants Make You Fat – Page 1 – The Daily Beast … Restaurant Syndrome: 1. Eat out. 2. Eat too much. 3. Feel bad. 4. Repeat. The Daily Beast’s Susan B. Roberts on why you do it—and five ways to minimize …

Great story from the USA with some practical tips. But I’m not sure how my family would react if I ‘accidentally’ spilled water on the chips!

Push for nutrition labels on junk food menus | The Courier-Mail … FAST food restaurants could soon be forced to display nutrition labels on menus, as part of the Rudd Government’s crackdown …

Cindy: Hmm… if I was hanging out for a burger and fries I don’t think I’d bother trying to work out which was the healthiest.

Men roasted in the kitchen | The Courier-Mail … ONE in three Australian men barely puts a foot in the kitchen and when he does he tends to be a monotonous cook trying to hog the limelight and demand movie star-like attention. That scathing description has been served up by corporate food producer, Nestle, in a new survey of …

Serves 4

3 skinless chicken breasts, cut in large chunks
1 onion, cut in chunks
4 garlic cloves, chopped
2 teaspoons harissa
2 carrots, sliced thickly
1 red capsicum, sliced thickly
4 pieces preserved lemon, sliced finely
400g can chick peas
500 ml reduced salt chicken stock
1 punnet cherry tomatoes
3 tablespoons finely chopped coriander or parsley

In a large casserole dish place chicken, onion, garlic, harissa, carrots, capsicum, preserved lemon, chickpeas and stock. Bake in oven at 170C for 1 hour or simmer on stove for 1 hour. Remove lid, add tomatoes and cook a further 20 minutes.Stir through coriander just before serving.Serve with couscous.

Couscous

1.5 cups couscous
1.5 cups water or stock
1/3 cup currants
1/3 cup toasted almonds, chopped
2 tablespoons finely chopped coriander or mint

Place couscous in a bowl. Add boiling water or stock. Stand for a few minutes. Fluff up with a fork. Add currants, almonds and coriander or mint.