This ancient grain is part of the amaranth family and originated in the South-American Andes. The red and white varieties are packed with dietary fiber and minerals, much like wheat and rice, all the while being gluten-free! It is cooked much like rice too, but needs to be rinsed beforehand to remove any bitterness from its outer shell. Sweet or savory—both work great with quinoa!
Add vegetable stock to saucepan and warm. Add quinoa to sieve and rinse thoroughly, then add to saucepan and bring to a boil. Add further seasoning like bay leaf or curry powder, if desired. Reduce heat and simmer for approx. 10 min. Remove from heat and cover. Let it steam for another 10 – 15 min. Fluff with a fork and serve. Enjoy!