Quinoa is a pseudocereal from the amaranth family closely related to spinach. High in protein, B vitamins and fibre, Quinoa originated in the Andean region of South America, Our quinoa however is grown by the Damen Family of Kindred Organics, the first organic commercial quinoa grower in Australia.

A favourite around our house, quinoa has a mild and nutty flavour, and a light and fluffy texture. Quinoa should not be soaked before cooking as it has a natural bitter saponin coating that needs to be removed. If you soak it before cooking the flavour from the saponin will soak into the quinoa you will not be able to remove the bitter taste.

To prepare:

• Wash the quinoa thoroughly by pouring the quinoa in a bowl, cover with water and rub the quinoa in your hands.
• Repeat 2 or 3 times replacing the water each time and rinsing the quinoa under running water between each wash.

To cook:

• Place 1 ¼ water to 1 cup of dry quinoa in a pot on the stove covered with a pinch of salt and a teaspoon of oil.
• Bring to boil, reduce and simmer for 5 or so minutes and turn off the heat.
• Allow to sit and absorb the rest of the liquid for about 10 minutes
• Take the lid off fluff with a fork to let off the steam.
• Serve warm or allow to coil and use it in salads later.

Little tip: add some flavour into the water when you boil to give the quinoa a little kick. We like ½ tsp of curry powder and lime juice at home, but you can use stock/broth instead of water or whatever you like. If you use stock omit the salt in the first step