Quinoa is definitely my favourite grain. It’s light, fluffy, protein packed, vegan, wheat free and suitable for those on the elimination diet. I’ve made quinoa previously to trying this recipe but this recipe nails the soft fluffiness. This is from Gwyneth Paltrow’s cookbook “It’s All Good”
Makes 3 cups
- 1 cup quinoa
- 1 3/4 cup water
- Coarse sea salt
Rinse the quinoa thoroughly. Place it in a pot on a high heat with the water and a big pinch of salt. Bring the quinoa to a boil, lower the heat, cover the pot and cook until the liquid is absorbed and the quinoa’s germs look like lots of tiny little spirals. This should be between 12 to 15 minutes. Turn the heat off, place a try paper towel between the pot and the lid and let the quinoa sit for 5 minutes before fluffing it with a fork.