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Quinoa has been a huge boon in my diet.


50g of Red or White Quinoa (Triples when cooked)
150ml (1/2 Cup) Water
1/3 Stock Chicken/Vegetable Cube (If water used is 1/3 of water needed for stock then use 1/3 of a stock cube. If water used if 1/2 of water needed for stock then use 1/2 of a stock cube etc) Leave out for Vegan.
Olive Oil


1. Put the Quinoa in a fine mesh sieve and rinse with cold water.

2. Add a little Olive Oil to the pot and heat. Add the Quinoa and cook until dried.

3. Put Stock and Spices if using into the pot and bring to boil, reduce to a medium heat, cover and cook for 15 minutes.

4. After the 15 minutes is up, remove from the heat. Let it stand for another 5 minutes. After 5 minutes, lift the lid and take a fork and fluff the Quinoa.


Mix Red and White Quinoa together.

Use 30g Kaniwa and 30g Quinoa and cook as normal.

Cilantro Lime Quinoa: Cook Quinoa in Chicken Stock with Salt and Pepper as normal, then at end add 1/2 Tbsp Lime Juice, Some Fresh Cilantro, A Pinch of Sugar and 1 Garlic Clove, Minced, and stir together.

Raw Garlic Quinoa: Stir in 1/2 Tbsp Butter/Olive Oil and 2 Cloves Garlic, Grated, just before serving.

Sweet Potato Quinoa: Add 50g Finely Cubed Sweet Potato alongside Quinoa and cook as normal.

Turmeric Quinoa: Add 1/2 Tsp Turmeric along with Quinoa.

Rooibos Quinoa: Substitute Strongly Brewed Rooibos for Stock. Add 2 Cloves of Garlic, Grated, 1/16 Yellow Onion, Chopped Fine, to a pot with some Olive Oil. Fry for 5 minutes or until soft, then add in the Quinoa, Salt and Pepper, as desired, and prepare as normal.

Southern Style Honey Quinoa: Cook Quinoa as Normal and just before lifting the lid add 3/4 Tbsp Butter and 1/2 Tbsp Honey to a jug and Microwave until Butter has melted. Add 1/8 Tsp Cinnamon and 1/16 Tsp Ground Ginger to the Butter mix and Stir together. Stir into the hot Quinoa and serve. Top with Chopped Roasted Peanuts or add 1 Tsp Natural Peanut Butter along with Butter and Honey if desired.