Quinoa is a seed (also known as a pseudo cereal) and is therefore considered “grain-free”. It can be cooked as a grain base to any meal, as a coating instead of flours, as a porridge, in desserts and tossed into salads or stir fries as a carbohydrate source. It is most commonly eaten as a grain (either hot or cold). It is also a popular addition to baking recipes. It has a nutty flavour and is really easy to cook and very versatile. Ps – it’s pronounced – Keen-wah.
You can also get red quinoa – a little more expensive than the white quinoa. The difference between the two is that red qiunioa is slightly higher in fibre (in a 1/4 cup – red has 5g while white has 3g). However with regards to vitamins and minerals – the white quinoa is higher in iron, riboflavin and phosphorus.
A 1/2 cup cooked serving provides 464kJ (111 calories), 15g Carbohydrates (low GI), 2g Fat, 3g Fibre, 4g Protein (Quinoais a complete protein – all essential amino acids are present in this powerhouse grain).
Quinoa is a firm favourite in our home. I use it as a Gluten Free grain in salads and also hidden in burgers (see this delicious recipe here).
- 1 cup quinoa
- 2 cups water
- Rinse Quinoa well - helps to remove bitter aftertaste once cooked.
- Boil water and add 1 cup of quinoa, cover, and turn down the heat to low.
- After about 15 minutes, lift up the cover and stir. You'll know it's done when the grain turns slightly transparent, and the curly string-like germ has separated from the circular part (about 20 minutes total).
- Drain and rinse if necessary Allow to stand for 5 minutes and fluff up with a fork.
No Comments