Quinoa explained
Quinoa (pronounced Keen-Wah) is a seed grown in countries such as Peru and Bolivia and has become an increasingly popular superfood over the past few years.
Adding Quinoa to your diet can significantly increase your intake of many important nutrients, such as iron, zinc, magnesium and potassium. It’s also a great source of protein, carbohydrate and fibre.
Thanks to its many benefits, lots of diets can be enhanced by Quinoa. It is gluten free, making it a great choice for celiacs, packed with essential amino acids to support vegetarian and vegan diets, and has a low glycemic index which makes it ideal for those with Diabetes. Even if you don’t have any specific dietary requirements, it’s still a great addition to help you feel fuller for longer.
Quinoa can be prepared much like rice. Quinoa should usually be rinsed before use to remove its natural coating, called saponin, which can make it taste bitter. To cook, bring two parts water to the boil to one part Quinoa, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. The cooked Quinoa should have a slight bite to it (al dente). The Quinoa will have a fluffy texture with a slightly nutty flavour. During cooking the Quinoa will quadruple in size and become almost translucent.
The versatility and delicious taste of Quinoa makes it easy to incorporate into your diet. Quick and easy to prepare, it works well when added to rice dishes or served cold in a salad. You can use it as a substitute for a gluten free porridge, served hot with milk, dried fruit and a drizzle of honey..
