- It has an amazing nutrient profile; high in protein, B vitamins (in particular B1, B2, B6 and folate), iron, potassium, zinc, calcium, magnesium and vitamin E.
- It’s gluten free and lovely and easy to digest.
- It is quick and easy to prepare.
- It comes in red, black and white varieties to add colour and excitement to your meals!
- It’s slightly nutty, slightly chewy, slightly fluffy and completely delicious!
- It is a wonderful first food for babies mixed with vegetable or fruit purees. Note: pre-soaking the quinoa in water with a teaspoon of lemon juice for at least 6 hours will optimise digestion. Blend after cooking for young babies.
Cooking quinoa is similar to cooking rice. I prefer the absorption method.
Combine 1/3 cup of uncooked quinoa with 2/3 cup of water (or stock), bring to the boil. Cover, reduce heat to a simmer and cook for around 15 minutes. It will be translucent and plump when cooked. This will give you about a cup of cooked quinoa.
Go forth and add to soups, salads, breakfasts, desserts, and as a replacement to rice or combined with rice for added nutritional benefit. There are literally thousands of ways to use quinoa! Here is another fabulous idea – double broccoli quinoa from Heidi Swanson. So, back to the tabbouleh. Traditionally made with bulgur, I substituted quinoa and added fresh parsley, mint, basil, toasted…