The dominant perception about quinoa is that it's a health ingredient best relegated to salads, but that is not entirely true. The seed, or pseudocereal, which is indigenous to Peru and Bolivia, has garnered a strong following in recent years as a nutrient-dense superfood. Rising demand for the Andean staple means that it's now harvested in Europe, Africa and even the United Arab Emirates.
Quinoa is readily available here in supermarkets, health food shops and increasingly at trendy restaurants. High-end chefs are embracing it.
At Nur in Central, dishes like Asian mushrooms and poached egg rest on quinoa and a multitude of grains, such as buckwheat, with a garlic and chive emulsion. Nurdin Topham, the executive chef, applauds quinoa's prevalence on menus, as the food is one way for diners to eat sustainably.
"The best restaurants in the world are moving in that direction," says Topham. "There is an acknowledgement of our impact on the environment and the responsibility of chefs is knowing what one should buy, while setting trends to highlight these issues." It's part of a movement of more conscious restaurants, Topham adds.
At Locofama in Sai Ying Pun, which uses organic ingredients where possible, the seeds are often featured in dishes such as scallop ceviche.
The ingredient is featured in every course at Peruvian restaurant Mayta in Central, including a sashimi-style starter featuring salmon and herbs with black quinoa, and a quinoa cookie for dessert.