This tiny grain is relatively new to the UK but has been enjoyed in South America for thousands of years. It has a bland but slightly nutty flavour and a light fluffy texture. Serve it instead of rice or coucous.
Quinoa grains are sold dried in packets, ready to cook.
Add two cups of water (or, for added flavour, vegetable or chicken stock) to one cup of quinoa, cover and simmer for approximately 15 minutes or until the germ separates from the seed. The cooked germ should have a slight bite to it (al dente). When cooked, its grains quadruple in size and become almost translucent. Use quinoa in the same way you would use rice in salad recipes and stuffings, adding herbs, spices and other vegetables to give flavour.
Keep in an airtight container in a cool dark cupboard for up to 1 year.