Quinoa is not technically a cereal but it looks like a grain and tastes like a grain without the gluten!. Grown for its seeds, quinoa is not a poor substiute for couscous and other grains, it has excellent nutritional value and it is obviously, gluten free and actually considered easy to digest.
A surprising nutritional source
This versatile ingredient is a great source of essential amino acids and a good source of protein (12%–18%). It is a good source of dietry fibre and phosphorus and is high in magnesium, B vitamins, vitamin E and iron.
Treat as rice or couscous
Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice and cous cous.
Quinoa can be treated and cooked like rice, with a ratio of 2 cups of boiling water to 1 cup of quinoa, cover and simmer for 14 to 19 minutes (or until the germ separates from the seed).
The germ is ready to eat when it has a slight bite to it and will appear slightly curled.
During cooking a vegetable or chicken stock can be used instead of plain water, and then vegetables can be added for a complete dish.
Breakfast with Quinoa
Quinoa porridge is perfect for breakfast, a good protein source to start the day, mix with honey, almonds, blueberries and bananas.
Quinoa Flour is a perfect alternative to wheat flours.
Take a look in our Gluten Free Cookbook for some great quinoa recipes - Great Quinoa Porridge, Main Dishes and Puddings.