I am regularly asked how to cook quinoa which is why I am explaining it here.
Quinoa is super easy to prepare and is a wonderful staple with its fluffy texture and slightly nutty flavour. It is so versatile, it can be eaten on its own, served as an accompaniment to main meals, used in salads, added to soups etc.
This healthy seed is a good source of fiber which is digested slowly making it a slow-release energy source as well as a good source of vitamins, especially B-vitamins and minerals.
2 cups of quinoa
Approximately 750 ml water (double the volume of quinoa)
(so, in simple terms - 1 cup quinoa to 2 cups water)
Add 1 tsp vegetable stock (marigold) to add more flavour
- Wash and rinse the quinoa thoroughly (to remove the bitter taste).
- Place in a pan, cover with the water and bring to the boil. Turn down and simmer for 15 minutes (the grains will double in size).
- Drain and it is now ready for use.
* Cook a big batch and keep in the fridge. Use within 4-5 days.
** For an even more nutty texture, dry fry the quinoa in a non-stick pan first before putting into the water to cook.
*** Quinoa is wheat free and it is actually a seed (often referred to as a pseudocereal seed) making it a good alternative to starchy grains. Quinoa is technically gluten-free, however it does contain storage proteins similar to gluten which may activate the immune system of some people with coeliac disease.
**** Whilst it does contain protein, it’s not as much as people are led to believe (5 g protein per cup of cooked quinoa) and it actually provides more carbohydrates per serving (approx. 20 g per cup of cooked quinoa).