Quinoa Grain

What Is Quinoa Grain?

Quinoa is similar to buckwheat in just as many ways as it is different. Just like buckwheat, quinoa isn’t a grain at all but rather a seed…at best it could be considered a pseudo-cereal.

It looks a bit like couscous and is as versatile as rice, but quinoa has a richer, nuttier flavour than either of them; it’s been eaten traditionally for generations and originates in South America where it has grown for more than 5,000 years in and around the Andes Mountains. It is exceptionally healthy and gluten-free.

Why Should I Get Quinoa Grain ?

When cooked, it quadruples in size and becomes partially translucent, which is a great indicator that you’re ready to feast.

Rice is a good benchmark as quinoa can be prepared in much the same way, and they behave very similarly, under the same conditions. It should usually be rinsed or soaked before use to remove its bitter coating. Quinoa can be used for salads, breakfasts (cooked with milk or milk alternative) or broths.

To prepare, bring two cups of water to boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. The cooked germ should have a slight bite to it, and you’re all set to go. Enjoy!

Quinoa is easy to prepare, absorbs flavour well, cooks quickly and to seal the deal it has a fluffy texture with a delicious yet subtle nutty flavour, which let me tell you makes for an excellent alternative to rice or couscous!