May be cooked as a gluten free alternative to cous cous.
Add to soups and stews.
Wholegrain quinoa is a little seed which has various uses. It can be ground into flour, made in to breakfast cereal, and eaten as a staple food as you would do rice.
Quinoa contains lysine and other essential amino acids making it high in complete protein. It also contains minerals such as Iron & Magnesium and is a good source of dietary fibre and phosphorus. Lastly, it is a gluten free grain and is easy to digest which makes it a preferred choice of grain eaten by coeliacs and IBS (irritable bowel syndrome) sufferers.
You can cook quinoa in a similar way to how you would cook rice. You will need 1 cupful of quinoa per person. Place in a pan and cover with boiling water to 1cm above the level of the quinoa. Cover the pan, bring back to the boil and simmer for 5-10 minutes until the water has boiled away. You will be left with soft, fluffy quinoa that can be used in exactly the same way as rice.
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