Quinoa is gluten free superfood that you can use instead of rice. Replacing quinoa instead of starchy products will give you lots of proteins as well as a lot of minerals and vitamins. Its very famous for its omega 3 fatty acid levels too. quinoa is also a very good source of calcium, magnesium and manganese.

Cooked quinoa seeds become fluffy and creamy, slightly  crunchy. It has a delicate and  nutty in  flavour, Its good for salads side dishes or even making snacks. I want to show the right way of cooking quinoa with a bit of flavour as cooked in restaurants. When you add flavour it can be eaten with anything too.

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When you buy Quinoa make sure to buy organic quinoa. There are 3 types.white , black or mixer of black and white. If you are doing this for a salad black and white the best. I always buy the organic quinoa.
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This recipe is for 2 cups of Wash the quinoa several times well before using.
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For every cup of quinoa add 1 1/2 cups of water. Bring it to the boil and reduce the heat to low and cook covered until no water. It will tale 10-15 minutes.
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I normally add 1 tsp stock powder and a tablespoon full olive oil. Instead you can use stock water or butter. Instead of adding water add stock water directly
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Always cook covered.
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Use a chop stick to stir.It should be nice and fluffy
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Serve with meat or vegetables or even a curry.
Posted by:The Culinary Corner

Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called " Mary" who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management. My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel "The Culinary Corner" I am a full time employee. I record all the videos by my self. As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.

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