I’m sure you have you noticed that quinoa is super popular right now. Well it’s for good reason! Quinoa is gluten free because it’s actually a seed, not a grain. Plus, it’s a complete protein, which means it contains all nine of the essential amino acids! There are over 100 different types of quinoa, but you are probably most familiar with white or red quinoa.
Pictured above, our Roasted Vegetable & Quinoa Salad with roasted peppers, red onion, asparagus, zucchini, cherry tomatoes, mushrooms, goat cheese, and fresh basil tossed in a reduced balsamic vinegar dressing.
Here are some tips for using quinoa that you may not know:
Rinse your quinoa! The dried seeds are coated with a bitter-tasting compound that could ruin the flavour profile of your dish. A lot of commercially-packaged quinoa is pre-rinsed these days, but better safe than sorry…
Red quinoa is best for salads. Red quinoa holds its shape the best and so it is most commonly used for salads.
Black quinoa is sweeter. Black quinoa is known for having an earthier, sweeter taste than red or white quinoa. So, depending on the dish, you may want to pick black quinoa for a fuller flavour profile.
Going gluten free? Use quinoa flour! You may need to go to a specialty grocery store to find it, but quinoa flour is great for people who are on a gluten free diet. And don’t forget, quinoa is a complete protein so it’s actually good for you.
You can eat the leaves! It may be hard to find in stores…but it’s true! You can eat quinoa leaves just like chard or silverbeet.
How do you like to use quinoa in your cooking at home? Leave a comment and let us know!