Quinoa is very easy to make and naturally gluten free, it is a complete protein source meaning you should be swapping your rice with quinoa. You can keep it in the fridge for a few days making this extremely handy for lunch or dinner as you can reheat it or eat it cold.
This is a guide on how I find best to cook quinoa.
2-3 servings
Prep: 30 seconds
Cooking: 20 minutes
GF,DF,VG,V,RSF
Ingredients:
- 1/2 cup of quinoa
- 1 cup water
- Juice of 1 lemon
- Salt and Pepper
Method:
First start off by rinsing the quinoa in a small sieve and place into a saucepan, adding the 1 cup of cold water, 1/2 the lemon juice and a pinch of salt, finally place the lid on top of the pan and bring to the boil.
Once the water is boiling, reduce the heat to a simmer and time for 15 minutes.
Once the 15 minutes is up, turn off the heat and allow it to sit for 5 mins. Then squeeze the remaining lemon juice into the quinoa along with a pinch of salt and pepper and gently fluff it up.
It is now ready to serve
Tip: make sure if you aren’t eating all the quinoa straight away to take all the quinoa out of the saucepan and place in a separate bowl and cover otherwise it continues to cook and will go dry.
