Quinoa (pronounced keen-wa) is high is protein, gluten free and comes in many varieties. I love it as a healthier alternative to rice.
It's ridiculously easy to cook and it tastes yummy. You cook quinoa in the same way you would risotto rice, just slowly adding the water or stock until it is absorbed.
1 cup quinoa (any variety)
1 litre vege stock
1 tsp oil
vegetables of your choice
(I used frozen corn, frozen peas and sweet potato that I baked in the oven while I was making the quinoa)
In medium saucepan heat the quinoa and oil on low until the quinoa is coated.
Turn the heat to medium-high and add enough stock to just cover the quinoa.
When the stock is absorbed add more stock. Repeat until all stock is gone.
When cooked the quinoa whould have a chewy consistancy similar to rice.
Turn the heat down to low-medium and the vegetables.
Cook or heat through and serve.