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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)
All-metal sieve
Kitchen towel
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.
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.
Drain quinoa in a fine sieve and rinse with cold water.
Put about 25mm (1") of water into a saucepan and bring to the boil. Turn heat down to keep water at a simmer.
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.
Steam quinoa for 10 minutes, until fluffy and dry.
The quinoa is now ready to be used. Try it instead of rice in a salad, with a stir-fry or added to soup.
Be sure to use an all-metal sieve. Any plastic parts will deform with the heat from the steam.


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