It took me a few tries to perfect the cooking process of quinoa. It seems easy but it’s tricky to get it to that perfectly fluffy texture.
I think the perfect ratio is 1 cup quinoa to 2 cups water but still drain it when it’s cooked to ensure no extra water hangs in there. After draining, put it back in to the saucepan and stir it with a fork; this will add fluffiness!
Ok, so this is such an easy recipe and is a good addition to a main meal or a side dish for a BBQ (COME ON SUN, WHERE ARE YOU?)
- Cook quinoa: Rinse it first using a very fine strainer. Put it in a saucepan and add 2 cups water to 1 cup quinoa. Bring it to the boil and then turn down the heat and simmer for approximately 20 minutes.
- Check quinoa is cooked by looking closely at the grains. It should be transparent with a little ring around the edge. If it’s not cooked, you can see the hard grain in the middle.
- Drain the quinoa, add it to the saucepan and stir it with a fork for approximately 5 minutes.
- Remove from saucepan and put it in a mixing bowl to cool.
- Chop cherry tomatoes into quarters and finely chop some spring onions.
- Drain a tin of pinto beans and add these (as well as tomatoes and spring onions) to the bowl of quinoa.
- Add some lemon juice, chopped mint and parsley leaves and stir it all together.
And that’s it! Super easy, right?
What are your fave side dishes?