Cooking instructions for Quinoa

Quinoa is a brilliant, tasty sub grain, packed with both protein and fibre – and it’s also gluten-free.

Dress simply while still hot with lime or lemon juice, extra virgin olive oil and a little sea salt and black pepper, and you’ve got the foundations for a delicious meal. Nutty and fluffy, it’s a great alternative to rice, served with chicken or fish, or livened up with simple, fresh ingredients to make a satisfying salad.

But with so many different grains out there, each with their own cooking method, it can be confusing to know how to cook each one properly for ultimate flavor and texture. Never fear, we’ve got quinoa covered! Follow our easy step-by-step guide below, then check out this quinoa, feta & broad bean salad recipe to turn it into a delicious lunch.

PERFECT QUINOA STEP BY STEP

Rinse the quinoa under cold running water to remove its bitter flavour
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Tip into a pan and add double the amount of salted water
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Place over a medium heat and bring to the boil
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Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed
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Fluff it up with a fork, then pimp it
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You might have some leftovers?  …… Cold, leftover quinoa is a brilliant filler in nut roasts or veggie burgers, too.

Colorful Quinoa Salad Recipe

For this colorful Quinoa salad recipe,
is the TOTAL TIME:

Prep: 30 min. + cooling

and the YIELD: 8 servings.

ingredients

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 2 cups fresh baby spinach, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 medium cucumber, seeded and chopped
  • 1 medium sweet orange pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 2 green onions, chopped
  • DRESSING:
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 4 teaspoons honey
  • 1 tablespoon grated lime peel
  • 2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt

Directions

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely. Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.

    Nutritional Facts

    3/4 cup: 143 calories, 5g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

    Enjoy your tasteful Quinoa Salad.

    http://www.tasteofhome.com/recipes/colorful-quinoa-salad

    PUFFED Morocco Quinoa

    Rinse the quinoa and drain well.
    Put the quinoa in a dry pan and set on fire.
    Stirring leaves you dry quinoa.
    When the quinoa as well as dry you pour a little olive oil and stir through.
    Toast the quinoa in about 10 minutes until crisp and golden.
    Stir occasionally intervening to make the quinoa cooks evenly and puffs and prevent burn in this way.
    When you hear the quinoa literally puffing you know that the quinoa is ready.
    Taste it first cautious one and if you quinoa crunchy and delicious than you spoon the quinoa on a plate and let cool.

    Quinoa’s genetic secrets revealed

    Quinoa, the sacred “mother grain” of the ancient Inca civilisation suppressed by Spanish conquistadors, could become an increasingly important food source in the future thanks to genetic secrets revealed in a new study.

    Scientists said they have mapped the genome of quinoa and identified a gene that could be manipulated to get rid of the grain’s natural bitter taste and pave the way for more widespread commercial use.

    Quinoa already grows well in harsh conditions such as salty and low-quality soil, high elevations and cool temperatures, meaning it can flourish in locales where common cereal crops like wheat and rice may struggle. But the presence of toxic and bitter chemicals called saponins in its seeds has been one of the impediments to extensive cultivation.

    Plant scientist Mark Tester of King Abdullah University of Science and Technology in Saudi Arabia said the research pinpointed a gene that guides production of saponins in quinoa. This knowledge could enable breeding of quinoa without saponins, to make the seeds sweeter. Currently, quinoa grain must be processed through washing and drying after harvest to remove saponins.

    “Quinoa is currently greatly under-utilised,” said Tester, who led the research published in the journal Nature. “It is highly nutritious, with a high protein content that, importantly, has a very good balance of amino acids, which is unusual for our major grains. It is gluten free and high in vitamins and minerals, too.”

    Increased quinoa production could improve food security on a planet with unrelenting human population growth, Tester said. There are potential disadvantages to reducing saponins, perhaps increasing susceptibility to fungal infections or bird predation, Tester added.

    Quinoa, which boasts a nutty flavour, can be used the same ways as rice and wheat. It can be cooked and served on its own, turned into pasta, put in soups, eaten as a cereal or fermented to ake beer or chicha, a beverage of the Andes. The crop was sacred to the ancient Incas, who called it “chisoya mama,” or the “mother grain.”

     

    Veggie-Quinoa Soup

                                                                                                                      ACTIVE TIME 45 mins. TOTAL TIME 55 mins.

    YIELD Serves 8 (serving size: 1 1/3 cups).

    Ingredients
    • 1 cup uncooked quinoa
    • 2 tablespoons olive oil
    • 1/4 cup diced white onion
    • 1/4 cup diced carrot
    • 1/4 cup diced red bell pepper
    • 4 garlic cloves, sliced
    • 1 teaspoon fresh rosemary, minced
    • 3/4 teaspoon ground cumin
    • 6 cups unsalted chicken stock
    • 1/4 cup diced russet potato
    • 1/4 cup diced peeled sweet potato
    • 1/4 cup diced peeled celery root
    • 1/2 cup diced zucchini
    • 1/2 cup thinly sliced Brussels sprouts
    • 1/4 cup roughly chopped fresh flat-leaf parsley
    • 1 teaspoon kosher salt

    How to Make It                                                                                                                Preheat oven to 325°F.

    1. Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes.
    2. Heat a large stockpot over medium. Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly. Stir in stock, potatoes, celery root, and toasted quinoa. Increase heat to high; bring to a boil. Cover and reduce heat to medium; cook 12 minutes. Stir in zucchini and Brussels sprouts; cook until vegetables and quinoa are tender, about 2 minutes. Stir in parsley and salt.
    Product availability and info ; Email to domainelion@gmail.com or Whats-app, call 00212 6 5259 1798
    Photo: Greg Dupree; Styling: Ginny Branch Stelling

    Healthy Vegan Quinoa Pancakes

    Healthy Vegan Quinoa Pancakes

    Ingredients:1 ½ cups all-purpose flour
    2 tsp baking powder
    1 tsp baking soda
    1 tbsp brown sugar
    1 tbsp maple syrup
    pinch of salt
    1 ½ cup of vegan milk with 1 tbsp vinegar
    1 tsp vanilla extract
    3 tbsp coconut oil
    ½ cup dry quinoa
    1 tbsp vegan butter

    Optional:
    Maple syrup for topping
    Fruit

    Directions:

    Cook ½ dry quinoa in 1 ½ cups of water until the quinoa is nice and fluffy about 15 minutes.
    Combine the milk with the vinegar and set aside for a few minutes. Meanwhile sift all the dry ingredients into a large bowl and combine.
    In the bowl with the milk add the maple syrup, vanilla and oil and stir well.
    Add the quinoa to the dry ingredients and combine the liquids with the dry ingredients and mix.
    Heat a pan with vegan butter or coconut oil and drop 3 tbsp worth of batter into the pan. Cook until bubbles form on the top and the sides turn brown, then flip and cook for another minute on medium heat.
    Serve on a plate and drizzle with syrup if you like.

    Enjoy!