It seems a little arrogant to post a basic recipe on how to cook quinoa, the instructions are on the packet for goodness sake! However I didn’t really like quinoa until I started to cook it my way (there’s the arrogance!). If you’ve never tried quinoa or haven’t really enjoyed it up until now, then this super simple recipe is for you!
A complete protein, so fantastic for vegans in particular, quinoa has become fashionable over recent years thanks to its nutrient packed profile. It’s anti-inflammatory properties make it a powerhouse for fighting disease as well as containing magnesium, manganese, potassium, zinc and iron – some of which can lack in the modern diet thanks to convenience food so this little seed is a delicious way to get these into your body. For an added bonus, quinoa is naturally gluten free and high in dietary fibre keeping you fuller for longer!
Serves 4 with a little extra for lunch the next day
Juice & zest of 1 lemon
1/2 tbsp coconut or olive oil
2 tsp marigold swiss vegetable bouillon powder
1. Rinse the bottom of a fine mesh sieve before putting the quinoa in as this minimises the quinoa escaping all over your sink (although some still will!). Place the quinoa in the wet sieve and rinse throughly under cold running water. Rinsing gets rid of the bitter taste so don’t skip this step!
2. Heat the oil in a medium sized sauce pan, put the quinoa in and dry fry for 3-4 minutes stirring regularly. You’re not looking to colour it, just seal the grain.
3. Cover with enough water so that there is approximately an inch of water above the quinoa
4. Bring to the boil and stir in the lemon juice, zest and stock, cover with a lid and reduce to a steady simmer for 15-20 mixtures until the water has been absorbed.
5. Drain and leave to cool for 10-15 minutes then fluff up with a fork before serving – you could add some fresh herbs and black pepper at this point.
Enjoy and let me know what you think!