Quick quinoa

Quick quinoa

By
From
Green Kitchen At Home
Makes
Makes 900 g
Photographer
David Frenkiel

We acknowledge that cooking quinoa hardly calls for a recipe, as all you need to do is follow the instructions on the packet. However, we have included it in this chapter to point out how helpful it is always to have cooked quinoa ready and available in the fridge. We constantly add it to salads, use it with sauces instead of rice or pasta, in stir-fries and as a filler in polpette. So, next time you cook quinoa, empty the whole packet into the saucepan and store the cooked leftovers in glass jars in the fridge. Then go ahead and try some of the quinoa recipes in this book throughout the week. You will thank us later.

Ingredients

Quantity Ingredient
400g quinoa, colour of choice, rinsed
1 litre water
A pinch sea salt

Method

  1. Place the quinoa, water and salt in a large saucepan, cover and bring to the boil, then reduce the heat and simmer for 15–18 minutes or until small tails are visible on the seeds and the water is absorbed. Remove from the heat, fluff up with a fork and set aside to cool.
  2. Store the quinoa in the fridge in an airtight container and it will keep for about a week. Alternatively, freeze it.

Tip

  • You can add flavour to the quinoa by cooking it with spices (cinnamon sticks, cardamom pods etc.) or by replacing half of the water with vegetable stock.
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