Quinoa is an ancient grain that is often referred to as a superfood for its nutritional qualities and is considered a healthier substitute for white rice and pasta. For the best results, rinse the quinoa before cooking to remove the outer coating, which can leave a bitter taste.
1 cup quinoa
1¼ cups water
Place the quinoa into a fine sieve and rinse with water.
Drain the water and place the quinoa into a saucepan. Add the 1¼ cups water. Heat over high heat until the water starts boiling. Then reduce the heat to medium and cook until you can see the quiona starting to rise above the water. Then cover with a lid that is slightly ajar to let some of the steam escape. Cook for 5 minutes.
After 5 minutes it should look like all of the water has been absorbed. Turn the heat off and cover completely with the lid. Allow the pot to sit on the warm hotplate for 10 minutes to allow the steam to continue cooking the quinoa.
Use a fork to fluff the quinoa and transfer to a large baking tray. Place the quiona, uncovered, in the fridge for at least 30 minutes (overnight is best though) if using for ‘fried rice’.
