Quinoa (pronounced keen-wah) is one of those foods that the vast majority of us can’t pronounce or spell, but whilst we might struggle with that aspect of it, we certainly don’t struggle to understand just how good these little beads of delight are for us!
Quinoa is growing increasingly into the superfood market everyday, and with more and more people opting for a gluten free diet, quinoa is one of the best ingredients to incorporate into your cooking if you are going down the gluten free route. Packed with protein, energy, vitamins and minerals, quinoa is now a staple to a coeliacs cupboard, amongst those who aren’t on a gluten free diet because it’s just so delicious and is also relatively simple to cook as well. Whilst the likes of chick peas have to be soaked overnight, quinoa doesn’t, and instead just needs to be left to simmer for around 15 minutes to absorb all of the water. I use 2 parts water to 1 part quinoa which seems to be the best ratio for cooking!
Now, whilst everyone knows about white quinoa, not many have tried red or black quinoa. Whilst the cooking process is the same, white quinoa has a much fluffier texture, whilst red and black grains are more crunchy and are great for adding a bit of bite to a salad or just pairing with some vegetables. I love the colour of red quinoa, mainly because I’m such a colourful foodie! It’s great to ring the changes sometimes, and with three different types of quinoa to choose from, you’re set!
I really do rate quinoa as one of the best foods to at, especially after a workout as they replenish lost energy and keep you feeling fuller for the rest of the day. I’ve served my red quinoa grains with broccoli, asparagus and cauliflower here just to keep it simple, but be inventive and go quinoa crazy. I’d love to see what you come up with!