How To Cook Quiona

The ancient grain that packs a real protein punch. Quinoa is a versitle ingredient that can be eaten hot or cold in a variety of dishes including stuffed peppers, salads and casseroles. Cooked quinoa can easily last a week in the fridge stored in an air tight container.

V+          Yields: 4 cups          Makes: 4 servings          Cook time: 20 mins


  • 1 cup Quiona – any variety
  • 2 cups water or broth
  • A dash of salt*
  • A dash of oil


  1. Rinse quiona in a mesh strainer or sieve
  2. Put oil in a pot and add quiona – toast quiona over medium heat while stiring until the water evaporates
  3. Add water (or broth) and salt to the pot and stir
  4. Bring the pot to a boil
  5. Once it reaches boiling point put the lid on and turn heat down to the lowest setting
  6. Stir quinoa with a fork, cover the pot with the lid and cook for 15 minutes or until all of  he water had been evaporated
  7. Resist the urge to take the lid off to check the progress, to cook properly leave the lid on and check after 15 minutes. Put the lid back on if there is still liquid
  8. Once all of the liquid is absorbed remove the pot from heat and fluff the quinoa with a fork

Nutrition per 1 cup serving

Calories: 436

Protein: 15.7g

Carbohydrates: 76.8g

Fat: 15.7g

*Not including optional ingredients listed in recipe