As a vegan, I heard of quinoa a long time ago, but unfortunately never got to taste it until recently. A few years ago, on some highlands of Tibet, quinoa was planted using a natural farming method, so now China also has its own quinoa supply. It’s still much more expensive than other grains but at least it costs less than imported products. ;)
Quinoa was once a staple of the South American Incans. It’s smaller than a sesame, has a fluffy texture and mild earthly and nutty taste. It has a very high nutritional profile with exceptionally high-quality complete protein and other minerals such as iron and potassium. It is also rich in B vitamins.
To prepare quinoa is super easy and fast. I like to prepare a bit more each time so it’s ready to use in salad, soups, energy bars etc. Another way to eat it is to soak it and sprout it so you can eat it raw.
Health Index: 5/5 (everyday food, highly recommended)
Kitchen Gadgets: Frying Pan
1 cup quinoa
2 cups water
1. Rinse quinoa carefully as it’s coated with saponi, which is bitter. Bring water to simmer, then pour in quinoa and cooked covered on lowest heat.Stir a few times. It cooks 12-15 mins, when water is absorbed it’s done. You can let it sit for 10 mins for easier removal from the pan.