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Put the quinoa into a sieve and wash well under cold running water. Tip into a saucepan and pour in 400ml cold water and a pinch of salt. Bring to a boil over a medium heat, then reduce to a simmer over a low heat and cook gently for 10-15 mins until the quinoa is fully cooked and all the water has been absorbed. Remove from the heat, put on a lid and leave for 5 mins. Fluff up with a fork and serve.
Quinoa (pronounced “keen-wah”) is a type of edible seed that comes in various colors including black, red, yellow, and white. The plant has been cultivated for about 5000 years and is indigenous to the Andean region of South America, specifically Bolivia, Ecuador, Chile, and Peru. After the seeds are harvested they undergo processing to remove the natural saponins, a bitter-tasting chemical compound coating the exterior that acts as a natural pesticide.
Quinoa is usually harvested by hand due to the differing levels of maturity of the seeds even within one plant. Therefore seed losses may occur if mechanically harvested. However, in the U.S., seed varieties that have a more consistent maturity are selected to allow for mechanical processing.
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The next time you’re thinking about making rice, why not try quinoa instead? The tiny, high-protein whole grain from South America has been around for thousands of years; if you’re not already eating it regularly, now’s the time. It cooks more quickly than rice and is virtually foolproof — in fact, cooking quinoa to fluffy perfection takes only five simple steps. It’s lighter and more nutritious than other grains too. You can make a quinoa salad in minutes, use it in stuffed peppers, pair it with salmon and more. In this Mexican-inspired bowl, crunchy tortilla chips and roasted pepitas are nicely complemented by avocado cream and hearty quinoa. You can make a big batch of quinoa and keep it frozen in resealable bags for up to a month. Just thaw and reheat as needed. Having an arsenal of the premade stuff in your freezer will help cut down prep time on busy nights!
Punch up your quinoa with Asian-inspired flavor by adding soy sauce and scallion. For an easy, tasty dinner, top the quinoa with shiitake mushrooms, bok choy and teriyaki-marinated salmon.
Nutty and protein-packed, quinoa doesn't need much dressing up: A simple vinaigrette and some chopped herbs are enough to turn this grain into a hearty side for fish, chicken or meat.
Red bell peppers make colorful shells for a fluffy quinoa and Rachael's chile, eggplant and zucchini stuffing. Serve the stuffed peppers topped with crumbled feta for a hearty vegetarian meal that even meat eaters will love.
This high-protein and fiber-loaded breakfast bowl is the answer for those who dislike sweet breakfast foods. You can thank the quinoa for about half the total protein. We like the red variety because it holds its shape during cooking and has the benefit of extra antioxidants. Make the quinoa ahead of time, and heat it in the microwave before topping.
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