Susan Jung’s recipes for quinoa, the superfood that can taste supergood (yes, really)

Nutritionists love quinoa because it’s a superfood: low in calories but high in protein, vitamins, minerals and amino acids. I like it for its unusual light texture – and because it tastes good. For light but filling meals, try these easy quinoa recipes (each serves four).

Quinoa with grilled shrimps, anchovy butter and poached egg

300 grams quinoa
20ml extra-virgin olive oil
200 grams sugar peas
600 grams fresh shrimps, with bodies about 6cm long
5 anchovies in oil, drained
50 grams unsalted butter, slightly softened
1 red bell pepper, about 200 grams
1 shallot
1 garlic clove
4 very fresh eggs
Fine sea salt and freshly ground black pepper
About 10ml rice vinegar

To remove the quinoa’s bitter coating, place it into a fine-meshed sieve and rinse thoroughly under cool running water, then drain. Boil a pot of salted water, add the quinoa and simmer until cooked. Drain, but do not rinse. Return the quinoa to the pan and set aside to cool to room temperature, stirring occasionally to dissipate the steam. Drizzle with extra-virgin olive oil and sprinkle lightly with salt and combine thoroughly. Bring another pot of salted water to the boil, blanch the sugar peas for 30 seconds, then drain.