Quinoa is a great substitute for rice and other complex carbohydrates. Nowadays it’s readily available at local supermarkets and can be a great base for a healthy meal. Here are the basic steps for cooking perfect, fluffy quinoa.
- Always measure how much you are going to cook because quinoa will triple in quantity once you’ve added water.
- Once you have your desired amount place it in a strainer and run it under the tap. Rub and squish the quinoa with your hands until the strained water runs clear. This will get rid of the bitter taste and hard coating.
- Place the strained quinoa in a pot with a half a teaspoon of olive oil and heat gently for 1 minute. This brings out the nutty taste in the quinoa.
- Measure and add 2 parts water for every 1 part quinoa and bring the pot to a boil. 5. Add a pinch of salt to the pot for flavour (optional)
- Lower the heat and cover the pot for 15 minutes.
- Remove the pot from the burner and leave it to stand for 5 minutes, covered.
- Remove the lid and fluff gently with a fork. Now you’re good to go!
Now that the trickiest part is done, here are some topping suggestions for a delicious quinoa meal.
Sun blushed tomatoes
- Toss the cooked quinoa with pesto, olive oil and a sprinkle of salt and pepper
- Lightly grill chorizo slices in a pan
- Add the grilled chorizo, chopped sun blushed tomatoes and crumbled boursin to the quinoa
- Add lemon juice to taste
- Drizzle some balsamic glaze over the mixture to finish.
Frozen shelled edamame beans
- Boil frozen edamame beans for 3 minutes (or following packet instructions) and strain
- Grate 1 carrot
- Mix rice vinegar, sesame oil, soy sauce and sugar (optional) to taste
- Add edamame beans, shredded carrot and soy dressing to the cooked quinoa
- Sprinkle with sesame seeds to finish.
1 can sweetcorn
- Peel and chop avocado
- Mix salsa, sour cream (optional) and lime juice with the quinoa to taste
- Add jalapenos, chopped avocado and sweetcorn.
Shaleena & Roshni
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