Perfect Quinoa

Quinoa (pronounced keen-waah) is often called an “ancient grain” but it’s actually a seed and naturally gluten-free. You can buy white, red and black quinoa, with red and black quinoa taking slightly longer to cook than the white variety.

Quinoa is unusual in its nutritional profile, it contains the complete profile of all 20 amino acids, including the 9 essential amino acids that our bodies are unable to produce on their own. It’s higher in protein than typical “grains” and also contains fibre, magnesium, folate and many other micronutrients, making it a good addition to your diet.

Here’s how to cook it without it turning into a gooey, soggy mess! You can add any flavour options you want – I’ve suggested a few.

4 Servings approx

Ingredients:

1 cup white quinoa*

1 3/4 cup water, stock or bouillon

Method:

1. Combine the quinoa and water/stock/bouillon in a medium pot. Stir to combine.
2. Cover & bring to a boil, then reduce the heat and simmer for 15 minutes (5-10 minutes longer for red/black quinoa.
3. Remove from the heat and keep covered for a further 10 minutes or more to allow the steam to continue to plump the quinoa.
4. Remove the lid and fluff with a fork and add some salt and pepper.
5. Add your favourite flavours and serve as a main salad with some extra vegetables or as a side dish.

Some flavour options:

Lemon or lime juice, drizzle of olive oil, chopped herbs/chilli, minced garlic, sliced spring onions, harissa paste, toasted nuts, crumbled feta, sliced avocado, chopped sun-dried tomatoes, roasted vegetables, avocado, pesto, chopped salad vegetables – whatever you like!