Quinoa, pronounced 'keen-wa', is the seed of a leafy plant called chenopodium, or goosefoot. Native to South America, this grain-like superfood is actually the seeds of a plant. Not only do we love quinoa's delicate, slightly nutty flavour, but we also like that it's low-fat, protein-rich and gluten free.
It is used as a grain, similar to couscous or rice, and triples in size when cooked. It needs rinsing before use to remove any powdery residue. Store in a sealed container in the pantry.
How to prepare delicate, fluffy quinoa - everytime
Cooking quinoa is similar to cooking rice. Use one part (cup) rinsed quinoa to two parts (cup) water. Simmer, covered, for 15 minutes - 20 minutes or until the liquid is absorbed and the germ turns opaque and splits from the seed - it will resemble little curls. Toss with a little olive oil and season with salt and pepper if desired.
Quinoa can also be cooked in your Rice Cooker. Again use one part (cup) rinsed quinoa to two parts (cup) of water. Then simply flip the cook switch.
For extra flavoursome quinoa, try these simple tips:
- Cook in chicken or vegie stock rather than just plain water.
- Add 1/4 tspn sea salt to each cup of dried quinoa when cooking.
- Add other spices to the quinoa during cooking u2013 try ground cumin, coriander, a clove of crushed garlic, fresh rosemary sprigs, ground black pepper.