Quinoa is a one of my favourite grains, I use it all the time in soups, stews, in place of rice and pasta. I consider it a bit of a super grain as it doesn't have any allergens, is  high in protein and fibre. But... just plain boiled it can be, well let's just say... tasteless! ​ (See my post about quinoa to learn all of its wonderful benefits.) 

But it doesn't have to be! It's really easy to 'jeuge' it up. You can simply just add some vegetable bouillon into the cooking water to give it a vegetable stock flavour, but this Moroccan style dish takes less than 5 minutes to prep and gives it a whole lot more taste. 

​If you’re interested in health and nutrition (and let’s face it, you wouldn’t be on my blog if you weren’t just a little bit), you have no doubt noticed a lot more mentions, recipes and articles about turmeric.  As the medicinal and healing properties of this wonder spice are re-discovered (I say RE-discovered because the amazing benefits of turmeric have been known by naturopaths for thousands of years) it is only fairly recently that science has started to also appreciate its enormous and wide-ranging health benefits.