June 18, 2017 3:20 pm Leave your thoughts
Quinoa is a superfood: it’s super-good for you, super-cool (at the moment) and super-versatile! Imports went through the roof in 2015, as what was once a grain purely for the well-informed and health-conscious became a mainstream choice. You’d be hard-pressed now to find anyone who hasn’t heard of it – even if they’re still stuck in the rut of mocking it. (They’ll change. People once used to laugh at olive oil as ‘pretentious’…)
The strange thing about it is that for all its fantastic attributes (packed with protein, antioxidants, vitamins and minerals), it’s really quite an unassuming grain. You don’t have to do anything special with it. You don’t have to be a hipster, or incredibly rich, or wear particular clothes. It’s much the same as rice – you simply boil some up.
If you are boiling this grain, we’d beg you to read this blog here, which explains how to make absolutely perfect quinoa! If you’ve only ever had soggy quinoa, you won’t have a clue why people rave about it. If you follow these instructions, however (which give a slightly different ratio of water to grain), you’ll hit the jackpot, with a deliciously crunchy, tasty dish.
Boiled quinoa – the tip of the iceberg
Outside of the home kitchen, boiled grain is just the tip of the iceberg. Over the last few years, it has been incorporated into a vast range of products. If you love quinoa, or need more of its nutritional benefits (vegans and those on gluten-free diets are often particularly keen on getting more into their diets), then take a look at where else you can find quinoa:
- Quinoa milk: drink it! This dairy-free ‘milk’ is made by mixing the ground grain with water. You can make it yourself at home, or buy a ready-mixed quinoa drink, like this one, which also includes agave syrup.
- Cereal: like this Choco Cereal from Hale & Hearty – quinoa is now frequently included in high-protein breakfast cereals.
- Pasta: flour made from ground quinoa can be turned into pasta, with other grains. Try this corn and quinoa penne here.
- Flour: with an earthy, nutty flavour, you can use this in both sweet and savoury baking.
- Crispbreads: quinoa is a great addition to crispbreads, bringing added nutrition and a nutty taste.
- Puffs and flakes: for truly healthy homemade breakfast cereals.
- Quinoa and vegetable soup: bulking out a soup in a tasty way.
At Naturally Good Food we sell the original grain in all colours, all pack sizes, and from as many different countries as possible. We have organic , non-organic and pre-cooked . Click here to see absolutely everything we offer.
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This post was written by Yzanne