Serves 3–4 as a side · Time 25 min · Allergens none (check your broth for celery)
Ingredients
170 g quinoa (white, red or tricolour)
500 ml water, or vegetable broth for more flavour
½ tsp salt
1 tsp olive oil (optional)
Step by step
Rinse. Rinse the quinoa in a fine sieve under cold water for about 30 seconds, rubbing it with your fingers. This removes the bitter coating. Drain well.
Toast (optional). Heat the oil in a medium pan over medium heat. Add the quinoa and stir for 2–3 minutes until it is dry and smells nutty.
Simmer. Add the water or broth and the salt. Bring to a boil, then turn the heat to low, cover tightly and simmer for 15 minutes. Do not lift the lid.
Rest and fluff. Take the pan off the heat and leave it covered for 5 minutes. Then fluff it gently with a fork.
Tip: cook a big batch on Sunday. It keeps for 4 days in the fridge and makes the chickpea bowl a 20-minute job.
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Use it tonight: Chickpea buddha bowl
Cook it with us: masterclass in Esbjerg, Thursday 26 November