I'm great for salads and so much more. Google my sausage recipe.
“Simmer until ‘tail’ appears.” Yep. You read correctly. But fret not, quinoa is not some rare breed of tadpole, it’s an everyday grain*. Well, perhaps we’re understating it, it’s actually quite super. Its super-ness started way back in Peru with the Incas (those strong ancient warriors, living crazy high up mountains). They made the most of its hardiness and were rewarded by its plant-based goodness. Check the protein.
TO COOK: Rinse under running water. In a pot, put in a cup of quinoa with two cups of water or stock (for added flavour), cover and bring to the boil. Reduce heat to simmer until all liquid is absorbed, about 15-20 minutes.
NUTRITIONAL INFORMATION: 50 g (60 servings per pack)
| Average |
Per Serve |
Per 100g |
| Energy (kJ) |
787 |
1570 |
| Protein (g) |
7.1 |
14.2 |
| Fat, total (g) |
3.3 |
6.5 |
| - saturated (g) |
0.2 |
0.4 |
| Carbohydrate (g) |
29.1 |
58.1 |
| - sugars (g) |
2.4 |
4.8 |
| Dietary Fibre (g) |
4 |
8 |
| Sodium (mg) |
3.9 |
7.8 |
