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Many quinoa recipes use quinoa that has already been been cooked and prepared before including in a recipe. There is a saying that you have to cook quinoa twice and this is true in most quinoa recipes. The finished result is used with mexican, african and asian dishes instead of the usual rice and cous cous. You can also eat the quinoa cold in salads. You just take some of your favourite salad veg and chop it in with the cooked quinoa.

Step 1

Rinse the quinoa in a fine seive with cold water. Do this a second time to make sure the saponin coating is completely removed. When quinoa is unprocessed you need to rinse it completely in this way to be sure of getting the best results.

Step 2

Measure out one cup of quinoa to two cups of water into a saucepan.

Step 3

Bring the mixture to the boil, stirring gently to ensure it does not stick to the pan. the boiling water can be turned down to a simmer and the quinoa will grow in size in the saucepan. The time you cook it for will make it either firm and crunchy with as short time or much softer and chewy with a long cooking time. All the water should beabsorbed while the quinoa is simmering. The quinoa will double in size during cooking. Take the pan with the quinoa off the cooker.

Step 4

Your quinoa is now ready to serve as a substitute for rice with curry and other dishes. You can also include it as a part of one of your regular meals. You will find that quinoa takes on the flavour of the foods it is cooked with. The crunchiness and frimness of this grain makes a meal satisfying and filling.

It is also ready to include in the recipes that are in the quinoa recipes book.