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Quinoa (technically pronounced “keenwa” but spoken phonetically by most, i.e. “kwinoa”) was the Mother Grain of the Incas, similar in nutritional value to amaranth and soya.

Quinoa smells warm and earthy when cooked, with a taste that is mild, slightly bitter and with perhaps a hint of nuts. Quinoa is also great because it is very colourful, coming in a rainbow of colours – black, orange, purple, red and green.

To cook:

Rinse quinoa seeds to remove the soapiness that they can release into the cooking water
Cover in water, bring to boil and simmer for 10 minutes, and drain

Further Reading

  • Christian, G. (2005) Real Flavours: the handbook of gourmet & deli ingredients, Grub Street. ISBN 1904943209.