How to Cook Quinoa

Quinoa – pronounced (keen – wah) say what? The first time I heard this I had absolutely no idea what it was! A couple of years on and I can honestly say I love it. It has such a unique flavour and is light and fluffy. I always soak it over night to help remove the saponins, they make it go frothy like soap and have a bitter taste. I rinse it until the water is clear. This also helps in the sprouting process.

Why sprout you may ask?

This helps to digest easier. Quinoa is gluten free and a good source of iron, magnesium, vitamin E, potassium, and fiber.  An excellent substitute for rice, oatmeal, flour and meat. It is also a complete protein which means that it contains all the essential amino acids that the body needs for repair and a healthy immune system. Particularly rich in lysine, which promotes healthy tissue growth throughout the body and also helps to keep coldsores (herpes labialis) at bay. High in protein which helps with satiety (keeps you fuller for longer) Quinoa also makes a good base for salads and can be used for sweet and savoury dishes and best of all it is quick and easy to make.

I like to use the tri-colour; however, any colour would do.