Quinoa was known as ‘The Mother Grain’ in ancient Incas times and going by the nutritional bang you get in lieu with the calorific buck, it does deserve all the praises. It is high in vegetable protein, minerals like calcium, in fact more calcium than milk. This pseudocereal is called that because it is actually from a vegetable related to spinach and swiss chard hence it is like eating a vegetable, get it?
Quinoa is now available at healthy U stores at malls; Galleria, T-mall, greenspan, junction, westgate, yaya for Kes 99/100 grams.
In fact this superfood contains a plethora of nutrients I will have to do a superfood pprofile but first, let’s get to see how easy it is to cook it.
Most of the recipes on the internet call for 2 parts water/stock per 1 part quinoa but that ends results to either a mushy dish or you overcook it and lose most of the good stuff especially taste. You want to cook it al dente, with a very light crunch, not soft, kinda like pasta, and to do that you will need 1 part quinoa.
- Bring to boil the 1 cup of water or stock
- Add some salt and freshly ground black pepper
- Cover, reduce heat to low and then simmer exactly 15 minutes.
- Rest for 5 minutes without removing lid, then serve in the place of rice or ugali