June 8, 2016 7:13 am 3 Comments
You know how to pronounce it, you know how good it is for you (and how tasty) – but do you know how to cook quinoa so that it’s just perfect?! Rather like rice, quinoa can turn a bit soggy if you handle it carelessly. Following a slightly disappointing meal of quinoa last week, I thought I’d refresh my memory as to the very best way to cook this amazing grain. Read on – for perfect quinoa.
Here are my tips!
- Use the right amount of water. As with rice, it’s really all about ratios. For every cup of quinoa you put in a pan, put in one-and-a-quarter cups of water.
- Use the right amount of quinoa! To avoid waste, measure it out per portion. One cup of dried quinoa will give you two cups of cooked quinoa.
- Cook until the last bit of water has left the pan. This will take 10-15 minutes.
- After cooking, don’t leave the quinoa to sit damply for a long time. If it’s still in the pan, rather than on your plate, take the lid off so that the steam can escape, and fluff it up with a fork.
- Have it with something tasty. Quinoa is a superfood all by itself, but it would be unusual to eat it completely unadorned. Try it with fish, meat, pulses, lentils or vegetables – on the side, or stirred through the grain. Quinoa is an extremely versatile accompaniment or base for a meal.
- Enhance its flavour before boiling: toast it before you cook it, by stirring it round in a dry saucepan over the heat for a minute or so.
- Enhance its flavour while boiling: use stock, rather than just water. If you do use water, make sure you add salt.
- Enhance its flavour after boiling: squirt on some lemon or lime juice, or add oil, salt, pepper or herbs.
Why bother with quinoa at all? Well, because it has pretty amazing nutritional qualities. It’s a ‘complete protein’, containing all of the essential amino acids, and can thus truly replace meat in a meal. It’s rich in calcium, iron, phosphorus and magnesium. And it’s got a great crunch and taste that makes a real change from other grains.
Tags: Hodmedod's, quinoa, Quinola, Rice, stock, UK quinoa
This post was written by Yzanne