I recently discovered how simple it was to cook quinoa. It is also very tasty and a nice substitute if you want to eat starchy food, without eating only pasta and rice. You can buy it very easily from the supermarket even though it is a little bit more expensive than pasta or rice.
Quinoa has a lot of nice properties: full of dietary fibre, phosphorus, magnesium and iron, it is gluten-free and easy to digest. It also a complete protein which makes it very suitable for vegetarians, because it can be used either as a side dish or as a main dish, in a salad.
How to prepare it:
It should usually be rinsed or soaked before use to remove its bitter coating, so check packet instructions. Bring two cups of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. The cooked germ should have a slight bite to it (al dente) and are translucents.
Be careful, when cooked, its grains quadruple in size.
My recipe with vegetable:
I like to add vegatables directly in the pot with the quinoa (my single pan policy…), like carrots, courgettes, peppers. You peeled them and add them: they will cook with the steam (the healthiest way to cook vegetables). The timing to add them depends on how cooked you want them. Carrots for exemple are quite long to cook so add them at the beginning. Peppers should be added later if you want them a little crunchy.
You can eat that as a single dish or with salmon or chicken (that you can cook in the oven for a completely fat-free meal).
And this can also be eaten cold, so think of quinoa for your lunchbox!