I have been slacking off on one of the main aims of Recipe From A Pantry.
AKA pantry staple spotlights.
I highlight one store cupboard ingredient followed by a few recipes based on it to hopefully get your creative juices running. Especially useful if you have had a ‘what do I do with that’ moment.
So I am rectifying this with a pantry staple spotlight on quinoa. Luckily I only have to write it out and not try and pronounce it for you :).
Quinoa is an excellent alternative to pasta and rice. It is quick and easy to cook with a fluffy texture and a delicate yet nutty taste. This gluten free grain is 100% protein and packed with fibre and lots of goodness. A super food that sounds as healthy as it can get. I have been working my way through various quinoa salads with great success.
The main thing to remember is to wash the quinoa under a running tap for about 3 mins – scrubbing it through your fingers as you do to remove its natural bitter coating. And that you pretty much need double the amount of volume in liquid to cook it. Simples.
So here is a quick guide on how to cook quinoa.
This is the first post in a pantry staple spotlight on quinoa. Please be sure to check the other quinoa recipes out.
PS – I am pretty excited to see that Hodmedod’s now stock British grown quinoa in addition to their range of lovely British grown pulses. It is definitely worth checking them out when thinking of buying pulses.
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How to Cook Quinoa
- Pour the quinoa into a fine mesh sieve.
- Rinse under a running tap and thoroughly wash the quinoa (rubbing through it with your fingers) for 3 mins to remove any bitter outer coating.
- Let the quinoa drain for a few mins to remove the excess liquid.
- Reduce to a simmer, cover and let cook for 15 mins - you will see tiny spirals (aka the germ) coming out of the seeds.
- Remove the quinoa from the heat, open and fluff the grains and let stand for about 10 mins.
- The cooked quinoa should have a slight bite to it.