Everyone’s cooking quinoa—from film stars to fitness freaks, homemakers to high-end restaurants
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The grain that originated in the Peruvian Andes has earned itself a cult status as a healthy alternative to cereals. From quinoa khichri to Kathal quinoa biryani, everyone’s loving it! Packed with twice the protein content of rice or barley and other nutrients like calcium, it is also a good alternative for vegans.

Cooked quinoa seeds become fluffy and creamy, yet maintain a slight nuttiness. It has a delicate and subtly nutty flavour.

How to Cook

If you’re a first-timer, the difficulty level may be a deterrent. Here are some hacks to help you cook quinoa in minimal time.

In a Pressure Cooker

For 200 g of quinoa, you will need about 450 ml of water.

Rinse the quinoa. Spoon it into the pressure cooker, add water and a pinch of salt. Cook it on a high flame for 2-3 minutes and you get fluffy and cooked quinoa which is not mushy.

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Directly on the Pan

This is as quick as pressure cooking but a lot can be done here in terms of adding flavors, vegetables and more.

Soak the quinoa overnight, strain it. Heat up a pan, add some coconut oil and the quinoa. Toss and stir for about 3 minutes. You can add veggies and meat (stir fried in a pan separately). Add some seasoning. Dig in!

Dry Roasting

This technique involves dry roasting quinoa before flavouring it. It takes about 8 to 10 minutes, but once done, you can flavor it with wasabi powder, Cajun spice, Peri Peri or anything you like. It can be the perfect evening snack.

Boiling or Steaming

This process is a bit longer compared to the pressure cooker, and works if you have forgotten to soak it before cooking and are doing a last minute job. Rinse the quinoa, mix with some salt and boil it in water. About 200 g quinoa will take about 15 to 20 minutes. Similarly, to steam, put it in a steamer and cook for 15 minutes.

Go ahead, give it a try!

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