“Simmer until ‘tail’ appears.” Yep. You read correctly. But fret not, quinoa is not some rare breed of tadpole, it’s an everyday grain*. Well, perhaps we’re understating it, it’s actually quite super. Its super-ness started way back in Peru with the Incas (those strong ancient warriors, living crazy high up mountains). They made the most of its hardiness and were rewarded by its plant-based goodness. Check the protein.
Today, we go to the home of quinoa and work with local farmers to bring you the genuine stuff. Organically and sustainably grown quinoa that’s fairly building our global communities. This ain’t no ordinary quinoa!
Despite its super-ness, it’s easy-going. Cook just like rice. Eat hot or cold. Even if avoiding gluten. Tick, tick, tick! It’s delicate, a bit nutty, with a firm bite. Be ready in 15.
*Disclosure. Quinoa may act like a grain, but it’s a seed in disguise. Kind of like superman.
TO COOK: Rinse under running water. In a pot, put in a cup of quinoa with two cups of water or stock (for added flavour), cover and bring to the boil. Reduce heat to simmer until all liquid is absorbed, about 15-20 minutes.
Serve Size50 g
|Fat, Total (g)||3.1||6.1|
|- Saturated (g)||0.5||0.7|
|- Sugars (g)||0.0||0.0|
|Dietary Fibre (g)||3.5||7.0|