Ingredients
- 1 cup quinoa (we prefer tri-colour)
- 2 cups water (or stock)
- seasoning to taste
Method
- Using a fine mesh strainer, rinse quinoa with cool water until the water runs clear. You will notice a froth at the beginning (this helps to remove saponin that otherwise gives it a bitter taste).
- Combine quinoa and water in a saucepan. Cover and bring to a boil.
- Reduce heat to a simmer and continue to cook for 15 minutes or until all water has been absorbed.
- Remove from heat and let stand for 5 minutes covered.
- Fluff with a fork and season as you like
Serves 4
Notes
- For a delicious toasted flavour, dry roast for 5 minutes in a saucepan before adding liquid.
- You can add quinoa to scrambled eggs, salads, ratatouille, fried rice, porridge – your options are endless!
- White quinoa is better suited to accompany a stew. Coloured quinoa is better suited to salads.