Give it a quick rinse in cold water before cooking to remove its slightly bitter coating. In a saucepan, add one-part quinoa to two-parts water. Bring to the boil and then simmer for about 10 minutes, until the water is absorbed. Try simmering it in stock rather than water to enhance its flavour.
Keep quinoa sealed in a tub or jar in a cool, dark cupboard and it’ll last a couple of years. Cooked quinoa should be stored in the fridge and eaten within a few days.
Essential is a workers’ co-operative based in the Westcountry. They’ve been trading in ethical produce for even longer than Riverford and are fantastically knowledgeable about their products.
They’ve managed to combine growing into one of the UK’s leading organic and Fairtrade wholesalers with remaining fanatically devoted to sustainable and ethical standards of living, business and food production.
Allergens in bold.
|Energy (kJ)||1505 kJ|
|Energy (kCal)||356 kCal|
|Fat (g)||7.1 g|
|of which Saturates (g)||0.9 g|
|Carbohydrate (g)||64.3 g|
|of which Sugars(g)||3.5 g|
|Protein (g)||12.8 g|
|Salt (g)||0 g|