With all 8 essential amino acids, quinoa (pronounced keen-wah) has more bio-available protein than a steak. Use as a bed for fish (not literally as my wee cousin thought – we had to tell him the fish was sleeping), stew, curries, anything really. A good dollop of any pesto from the Dips or Dressings section, or a sprinkle of pine nuts spruces any left-overs up for lunch the next day.
 

1. Add seasoned boiling water to the quinoa and simmer for 10-15 minutes. Once the tail of the seed comes away from the grain, it’s cooked.

2. Remove from heat once cooked and drain.

3. Grate ½ the zest from 1 lemon and add.

4. Drizzle with juice of half the lemon and a spot of extra virgin olive oil.

5. And finally, crush garlic in a garlic-crusher and discard skin. Alternatively, the semi-fine side of a grater used for lemon rind also does the trick. Rub hands along inner bowl of your stainless steel kitchen basin to remove the stench from your porkies. Wee trick.

6. et voila!  The Italians call this dressing ‘gremolata.’ It has such a melodious ring to it. Or maybe that was just the waiter in Florence…