Posted in Recipes on 13.09.2017
How to Cook Quinoa
prep: 4 mins / cook: 20 mins / inactive: 0 mins / total: 24 mins / quantity: 3 Cups of cooked quinoa Print recipe?
Native to South America, quinoa (pronounced keen-wa) has been a dietary staple there for thousands of years. Basically it’s a great protein rich, wheat free alternative to starchy grains and though it’s often used as a substitute for these in many dishes it’s actually in the same family as beets, chard and spinach.
It is also high in anti-inflammatory phytonutrients which may help prevent disease and keep your body working properly. And as a complete protein, quinoa contains all nine essential amino acids as well as being naturally high in dietary fibre and a slowly digested carbohydrate.
When cooked they become fluffy and creamy but maintain a slight crunch and have a delicate and subtle nutty flavour. They can also be enjoyed both hot and cold making them versatile for so many dishes.
Cooking quinoa couldn’t be simpler either. Simply wash the quinoa in a fine mesh metal sieve by running it under cold water and rinse well. This helps remove the compound that coats the little seeds that can give your cooked quinoa a slightly bitter taste. You can then use either plain water if you want to use the cooked quinoa for sweet dishes or vegetable stock and a pinch of salt as I’ve done here for more savoury ones. Like this Roasted Cauliflower and Quinoa Salad!
You want double the amount of liquid to seeds (water or vegetable stock) then just simmer gently over a medium heat for around 20 minutes. Stir occasionally till all the liquid has been absorbed, give a quick fluff with a fork and either serve immediately or leave to cool then chill and use later.
How to Cook Quinoa
prep: 4 mins / cook: 20 mins / inactive: 0 mins / total: 24 mins / quantity: 3 Cups of cooked quinoa
- 1 cup quinoa
- 2 cups of vegetable stock (or 2 cups of water + 1 vegetable stock cube)
- pinch salt
- Using a very fine mesh sieve, wash the quinoa under cold running water, rinsing thoroughly
- Put into a medium saucepan along with the stock and a pinch of salt, give a quick stir then simmer over a medium heat, stirring occasionally, till all the water has been absorbed. This usually takes around 15-20 minutes
- When it's cooked 'fluff' with a fork then either eat immediately or cool then chill in the fridge where it'll keep for a few days
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