White Quinoa is softer and more absorbent than red or black quinoa varieties. Quinoa is a source of protein so is a popular choice with vegans and vegetarians. It contains all the essential amino acids needed for human nutrition.
Quinoa is a ‘pseudo-grain’ which means that although we use it as a grain it is actually a seed. This means it is higher in nutrients and protein than most grains. Cooked quinoa is a source of Folate, Magnesium, Phosphorus, Copper and Manganese (per 90g serving).
Soaking grains helps to remove some of the naturally occurring phytic acid in the grain, which helps improve digestibility and speed cook time.
To soak: Rinse quinoa thoroughly then add to a large mixing bowl or pot and cover with twice the amount of lukewarm water (2 cups water, 1 cup quinoa). Soak uncovered at room temperature for at least 2 hours, or overnight. Then drain and rinse once more.
For cooking soaked quinoa, add 1.5 times as much water as quinoa to a saucepan. Bring water to a boil, then add quinoa and bring back to a boil. Then lower heat to a simmer and cover. Cook until water is completely absorbed and quinoa is tender – about 12-18 minutes. Drain off any excess water if there is any. Turn off the heat and remove the lid for 10 minutes so the quinoa gets fluffier.
Typical values per 100g
Energy KJ: 1523
Energy Kcal: 361
Of Which saturates: 0.77g
Of Which Sugar: 2g