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.

1-P1050823
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.
2-P1050824
This recipe is for 2 cups of Wash the quinoa several times well before using.
3-P1050825
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.
5-P1050827
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
8-P1050832
Always cook covered.
7-P1050830
Use a chop stick to stir.It should be nice and fluffy
9-P1050862
Serve with meat or vegetables or even a curry.
Posted by:The Culinary Corner

<p>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.<br /> 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”<br /> I am a full time employee. I record all the videos by my self.<br /> 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.</p>

Leave a Reply