Quinoa (say ‘keen-wha’) is actually a seed and not a grain. Rich in protein, plus a source of B vitamins, iron, magnesium, phosphorous and zinc, it’s a popular gluten-free choice. White, black and red quinoa varieties vary in depth of flavour. Quinoa flakes, flour and pastas are also available. Always rinse quinoa before cooking, otherwise it can taste a bit gritty. Quinoa can be enjoyed for breakfast, lunch or dinner.
Give quinoa a go in one of these easy ideas
- Make quinoa hummus by replacing half the chickpeas in homemade hummus with cooked, chilled quinoa.
- Use cooked, chilled quinoa in stuffings for chicken, turkey and capsicums.
- Bulk out mince with cooked quinoa in meatballs, patties and meatloaf.
- Use it to bulk up and add texture to soups. Add rinsed and drained quinoa 15 minutes before the end of cooking time.
- Use cooked quinoa instead of breadcrumbs to coat chicken or veal schnitzels.
- Kick off the day with some quinoa porridge: bring ⅓ cup quinoa and ⅓ cup water to the boil in a small saucepan. Simmer, covered, for 10 minutes. Add ⅓ cup skim milk and simmer, covered, for a further 10 minutes or until the mixture thickens. Serve with fresh or dried fruit, nuts and a little honey if you like it sweeter.