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How to cook quinoa

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Quinoa (keen-wah) is a nutritious food that is used as a grain, but is actually a seed. It is high in protein, calcium and iron, and contains a near-perfect balance of amino acids, making it a complete vegetarian protein source. This two-step cooking method -- first boiling, then steaming -- results in a light and fluffy quinoa, ideal for salads or as a side dish.
What you'll need: 
Quinoa (allow 60-80g per serving)
Salt
Saucepan
All-metal sieve
Kitchen towel
1: 
Place quinoa in a fine sieve and rinse well with cold water. Quinoa has a natural bitter coating and although quinoa is rinsed before packaging for sale, rinsing again will ensure that any remaining residue is removed.
2: 
Bring a saucepan of water to the boil. Salt the water and add the rinsed quinoa. Return to the boil, then lower heat and simmer for 10 minutes.
3: 
Drain quinoa in a fine sieve and rinse with cold water.
4: 
Put about 25mm (1") of water into a saucepan and bring to the boil. Turn heat down to keep water at a simmer.
5: 
Place sieve containing quinoa over the simmering water. Ensure the bottom of the sieve does not touch the water. Cover the sieve with a kitchen towel, then place the saucepan lid on top.
6: 
Steam quinoa for 10 minutes, until fluffy and dry.
Conclusion: 
The quinoa is now ready to be used. Try it instead of rice in a salad, with a stir-fry or added to soup.
Tips: 
Be sure to use an all-metal sieve. Any plastic parts will deform with the heat from the steam.

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