Guide to cooking quinoa

cooking quinoa Quinoa which is originally from South American countries such as Argentina, Bolivia, Chile, Colombia, Ecuador, and Peru. We normally class quinoa as a grain (wheat, oats, barley and far) but it is actually a seed which is part of family of  spinach, Swiss chard, and beets. However it can be considered in the nutritional value of grains. There are many different types of quinoa but you will manly find red, creamy white and black. When cooked quinoa has a slight nutty flavour to it


Health Benefits of Quinoa:

 High in fibre:

Quinoa has almost double the amount of fibre then many other grains and as we all know is great for relieving  constipation. Fibre lowers of cholesterol and glucose levels which is great for preventing heat disease.

 High in protein:

Quinoa is a great source of protein and contains all essential amino acids. This means it is seen as a complete protein has therefore is better for you then most other grains.

 Low Glycemic Index (GI):

The Glycemic Index (GI) is a ranking of carbohydrate in foods. A low GI value food means the body can more slowly digest food which in turn controls blood sugar levels. A low GI index food is great for someone who is suffering for type 2 diabetes or is trying to eat less as it it keeps you fuller for longer.   

 High in antioxidants:

Antioxidants may protect cells from the damage caused by free radicals which are known to cause premature aging and many diseases such as cancer and diabetes.


Cooking Quinoa:

  • Rinse quinoa well in a sieve. It is important to rinse the quinoa well as it’s quite bitter by nature and rinsing it will reduce the bitterness.
  • Place in a saucepan and cover with cold water.
  • Add salt
  • Bring to the boil.
  • Once it has come to the boil reduce to a low heat.
  • Cook for 10/15 minutes 
  • Remove from the heat and strain in a sieve.
  • Cover and leave to air for 10 minutes 


You can easily add stock or spices to the quinoa when cooking to give extra flavour and dimension to your dish.