Cooking Quinoa

Cooking Quinoa

Cooking Quinoa
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Category: Main

It's light and yummy, and easy to fall in love with at first bite. Although technically a seed we tend to call it a grain, Quinoa is gluten free We suggest you make extra to get you through the week, will store in the fridge up to 4/5 days in an air tight container. Quinoa is high in complete protein, high in calcium, and containing silicon and magnesium which are needed in order for your body to make use of calcium, it's an alkaline grain, which helps to balance the gut. ADDED EXTRAS; Drizzle of olive oil and clove of garlic into warm quinoa for extra flavour. Other options include chopped fresh spinach or arugula, or massaged kale. Fresh herbs and/or dried spices are nice, as well as sun-dried tomatoes, pitted and sliced olives, etc.


  • Quinoa any type
  • You MUST wash thoroughly to remove the husk!!!


  1. In a fine mesh colander rinse the quinoa under cold running water to remove its bitter flavour.
  2. Tip into a pan and add double the amount water.
  3. Place over a medium heat and bring to the boil.
  4. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.