Pronounced "keenwa", a tiny seed used as a cereal for over 5,000 years and regarded as  a sacred food by the Incas who called it"the mother seed".  The plant produces masses of small seeds usually pink or white but some varieties may be orange, red, purple or black.  

Quinoa can be substituted for most cereals and is good replacement for rice.   It has a very delicate flavor comparable to couscous. 

Cook it like rice or add to soups or stews.  The seeds can be made into flour and the spinach-like leaves of the plant are also edible.

Quinoa takes about 15 minutes to cook. 

  • In a bowl, rinse 200 g of quinoa to running water. 
  • Put the rinse quinoa in a pot and add 500 ml water.
  • Place over a medium heat and bring to the boil.
  • Reduce to simmer until tender and the liquid is absorbed.  



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