Here at Kirsty’s we like to use Quinoa in quite a few of our recipes, it makes a great accompaniment for lot’s of meals and can be used as a filler for salads and small snacks and an alternative to rice. The ingredient itself is fairly new to the UK and has only been introduced in the past few years, so a lot of people still don’t know how to get the fluffiest cooked quinoa.
There’s lots of reasons why I love using Quinoa; it’s gluten free and has a low GI of 53 which means it will keep you feeling fuller for longer, and is also a great source of protein and amino acids that are really important for tissue growth and repair, all this and it only takes 15 minutes to cook!
HOW TO COOK QUINOA:
Measure out your Quinoa
When measuring how much Quinoa to serve I usually measure out per person the same I would for rice, most of the time though I like to add a little extra in the pan, to use with salads and snacks the next day.
Wash the Quinoa
If you have time. wash Quinoa well under cold water gently rubbing the Quinoa together with your hands
Cooking the Quinoa
- - For every measure of Quinoa you have add 1 ½ measures of water to the pot to cover
- - Add a very small pinch of sea salt and bring to the boil
- - Reduce the heat to very low
- - Place on a lid
- - Simmer for 10 – 15 minutes or until all the water has absorbed into the Quinoa, you will notice that the seeds have become translucent
- - Rest for 5 minutes and fluff it up with a fork a bit before serving
Serve and enjoy it
Quinoa can feature in any of your daily meals in a number of delicious ways. Alot of people think it’s only a savoury ingredient but you can even try it for breakfast as a porridge type winter warmer served with honey, fruit and seeds.
For more recipes including Quinoa, visit our recipes section Here