Glossary of food terms: Q

Quinoa

Dating back to the Incas, this seed is still grown in Bolivia and Peru. It's extremely rich in complete protein, so is excellent for vegetarians.

The small round seeds look similar to millet but are pale brown in colour. The taste is mild, and the texture firm and slightly chewy. It can be cooked like millet and absorbs twice its volume in liquid. When cooked, the seeds sweeten and become translucent, ringed with white.

Use it in place of rice in cooked dishes, serve it as an accompaniment, in salads or as a stuffing. Or, try it as a porridge, served hot with cream, dried fruit and brown sugar.

You can find out more about grains and cereals in our Cook's Guide.

• Peanut and dried mango-crusted partridge with curry leaf and tomato quinoa
• Roasted pepper filled with herb quinoa