Quinoa is a small, round seed that can be eaten like rice or couscous. It’s full of protein and fiber, and it even comes in a range of different colours!
Being packed with protein and fiber makes quinoa very filling, so a small cupful (200-250ml) of dry quinoa makes easily enough for four people. And if you’re already familiar with cooking rice (link), cooking quinoa is pretty straightforward.
Start by washing the quinoa. You can add equal amounts of quinoa and water to your saucepan, mix, and drain off the water or, my preferred method, put the quinoa in a metal sieve, and rinse it under running water.
Put the quinoa in a saucepan and add water. Quinoa needs a lot of water – three times as much water as quinoa! Use a measuring jug, or just the same cup you used to measure your quinoa. However, for really good quinoa, I would recommend cooking it in stock rather than plain water – it makes a huge different to both the texture and flavour!
Put the lid on your saucepan and bring to the boil. Once it’s reached boiling point, you can turn the pan down so that it’s just gently boiling. It then needs to be boiled for about twenty minutes, or until it’s soft and has absorbed all the water. Remember to turn the pan off once the water’s all gone!
Quinoa isn’t nearly as common as rice or pasta, but it’s a great way to add variety to your mealtimes!
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