Quinoa Recipes

Don’t boil quinoa for the whole cooking process, like the way you would with a pasta recipe. Think of it more like rice — add the seeds to salted water and heat it until it boils, then turn the heat down to its lowest temperature. Cover the pot for 15 minutes or until tender, and it’s ready to go! You may notice a little “tail” form, which also indicates that it is cooked.

For extra taste, swap out the water for chicken, beef, vegetable, or another kind of stock. When meal prepping, pair the flavour of the stock with whatever you will eventually combine with the quinoa or serve alongside it as part of your meal plan.

Try toasting your quinoa before boiling it. This quick extra step gives the quinoa a greater depth of flavour, making it nutty and rich. Once the quinoa is washed, dry it out by spreading it thinly on a cutting board or baking paper with kitchen paper underneath. This should take about 10 minutes. Next, place the quinoa in a dry pot - the one you’ll eventually use to boil the water - on medium heat and stir it for about five minutes. When the seeds start to pop, you know they’re toasted. After this, cook the quinoa as normal.

Prepare quinoa for a breakfast meal as an alternative to oats. Simply cook the quinoa in milk or water. Stir in toppings of your choice, such as fresh fruit, cinnamon or nuts. If you have some leftover, properly stored cooked quinoa can be kept in the fridge for six days or in the freezer for one year. Uncooked quinoa can often be kept for up to two years when stored in an airtight container in a cool, dry place.