I have only recently discovered Quinoa, but I love it. Even though it has become a thing only in recent years, it is actually a very ancient seed. In fact, the cultivation of Quinoa for human consumption dates back at least 3000 years in the Andean region of South America!
Quinoa is one of the most delicious, gluten-free, high protein seeds out there. This power-packed superfood has a lovely neutral flavour, with earthy undertones that make it the perfect canvas for any dish. It is also a good source of dietary fiber, B vitamins, and dietary minerals.
I like to serve Quinoa as an accompaniment to dishes with gravy, such as tajines, and it is the perfect gluten-free substitute for coucous. I also love to use any leftover cold quinoa as a base for delicious salads.
However, what I like the most about it is the fact that is very easy and quick to cook. It only takes about 15 minutes to prepare and in this post, I will show you exactly how to do that.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
How to Cook Quinoa
- 1 cup of quinoa to 1 ¾ cups of water
Wash the quinoa under cold water in a fine strainer, gently rubbing the seeds together with your hands. This will ensure that your quinoa doesn’t taste bitter.
In a pot, combine 1 cup of washed quinoa to 1 ¾ cups of water.
Add a pinch of salt and bring to the boil. Reduce the heat to very low and cover with a lid.
Simmer quinoa over a low heat for 15 minutes or until all the water has been absorbed. Then turn off the heat.
Rest the quinoa for 10 minutes and fluff it up with a fork before serving.
1 cup of uncooked quinoa makes about 3 cups of cooked quinoa.