If you’ve heard about quinoa but never actually bought it to make at home because you’re not quite sure what it’s all about, now’s the time to get your hands on some. With the move away from salads galore during summer to heartier, warmer meals this autumn and winter, quinoa is the perfect accompaniment.
Quinoa is wheat-free, has a slightly nutty flavour once cooked, has a higher protein content than rice and barley and contains some minerals such as magnesium. Added to that, it’s also a source of fibre.
So how do I cook and use it, you ask? Simplest answer, use it as a substitute for rice, couscous or bulgur wheat. Cooking it is very simple – rinse under cold running water, bring some water to the boil in a large pot, add the quinoa and cook until it becomes soft, fluffy (larger in size) and forms a little white “tail”. Rinse in a colander and serve.
Here’s one stir-fry, one fritter and one roast veg salad recipe to try: