Quinoa
Flavour Profile
Mild, nutty and slightly earthy. It has a distinctive "pop" when you bite into it.
It acts as a blank canvas, absorbing the flavours of whatever you cook it with—whether that is vegetable stock, citrus or herbs.
Health Benefits
Quinoa's got protein, a load of it for a grain, so it helps build you up. Iron for moving oxygen around. Magnesium for your muscles and nerves. And phosphorus, which keeps your bones solid. It's a proper little powerhouse, this stuff.
Buying Tips
Look for white, red or black varieties. Triple-colour blends look great on the plate and offer a mix of textures.
Always check the label to see if it has been pre-rinsed. If it hasn't, you have a bit of work to do.
Storage
Store dry quinoa in an airtight container in a cool, dark cupboard. It will stay fresh for up to a year.
Once cooked, keep it in the fridge for three to five days. It freezes exceptionally well, so cook a big batch and portion it out for later.
Cooking Uses
The ratio is usually two parts liquid to one part quinoa. Simmer until the water is absorbed and the little white "tail" appears.
It is brilliant for grain salads, breakfast bowls or as a textured replacement for rice. Give it a toss in some vinaigrette while it is still warm to help it soak up the flavour.
Forkin' Food Theory
Most people find quinoa bitter because they skip the rinse.
Quinoa seeds are coated in saponins—a natural chemical meant to ward off birds and insects. To humans, saponins taste like soap.
Even if the packet says "pre-washed", give it a vigorous scrub in a fine-mesh sieve under cold running water.
Rinse away the soap, find the flavour.