Quinoa is often mistaken as being a cereal grass (wheat, oats, barley, rye) however is actually a seed and belongs to the “pseudocereal” family along with buckwheat. It is originally from South America in the Andes region and was consumed by the locals there back to 1200AD. Red Quinoa is slightly less fluffy compared to white quinoa and has a slightly crunchier texture.
Like all grains Quinoa needs to be thoroughly washed under running water before cooking or preparation. To remove the bitter taste that rub Quinoa as you wash it. To cook Quinoa, add one part Quinoa to two parts liquid in a saucepan and bring to the boil, reduce and simmer and over. This should take about 15minutes and when complete the grains will be clear in colour.