Quinoa, actually a seed rather than a grain, was originally grown in the Andes up to 4000 years ago. These tiny red bead-shaped grains can be cooked just like rice and hold their shape, making them ideal for salads and recipes where a distinct grain is required. The organic long grain brown rice adds bulk, wholegrains and flavour to this popular combination.

To cook al dente:

Bring a large pan of water to the boil with a pinch of salt if required. Add the grains (80g per serving) and simmer for 10 minutes. Drain and season to taste.

For a softer texture:

Place grains (80g per serving) in a pot and add water or stock (250ml per serving = approx. 2 parts of water to 1 part of grains). Bring to the boil over high heat, reduce to low, cover and cook for 10 minutes. Stand for 5 minutes. Then Fluff with a fork and season to taste.

Ingredients: Long grain brown rice*(80%), red quinoa*(20%).

*Organically grown