THE ECOSHACK: 500g of Organic White Quinoa. Quinoa is a gluten-free alternative to starchy grains. It is high in protein and an important plant source of all nine essential amino acids.
To cook: Wash the quinoa very, very well in a sieve under running water. Transfer to a heavy-based saucepan. Bring to the boil with the stock or well-seasoned water and cook for 12–15 minutes with a lid on. The longer you cook it, the softer and stickier it becomes. If you prefer it this way, add a little extra time and water. Take the pan off the heat as soon as the quinoa has drunk up all the water. Let it sit on the countertop and fluff up in the residual heat of the lidded saucepan. Product packaged in the same area as nuts. Store in a cool dry place.