rich emollient used in the management of eczema, psoriasis and other dry skin conditions.


I have met so many people who have shunned quinoa because when they cooked it was hard, didn’t taste right or just looked plain wrong. If you’re coeliac or eating a gluten free diet for whatever reason, quinoa is a very healthy alternative to gluten free pasta and rice and a good source of dietary fibre. It contains Vitamin A and E, Folate and traces of other vitamins. Per serving it is also a source of iron, calcium, magnesium, phosphorus, sodium, zinc, selenium, manganese and small amount of copper.

I have very good news for you all, it’s so easy to cook if you know how.

Forget the fact that it resembles couscous which cooks in minutes, it is much more like pasta or rice and needs at least 8-10 minutes to cook.


  1. Rinse the quinoa in cold water, just like you would with rice. The water will go a kind of milky colour. Drain the water you used to rinse.
  2. Mix the quinoa with with twice the amount of water. ie. if you fill a small glass with quinoa, add two glasses of water.
  3. Add salt to taste.
  4. Bring to the boil and then simmer for 8-10 minutes. When it’s cooked the grains kind of split open and look like tiny flying saucers. Taste a little if you’re not sure, if it’s still crunchy it needs a few more minutes.
  5. Drain and enjoy with salad, stir fry, salmon etc.

Quinoa salad with watercress, mackerel, sweetcorn and nori flakes

Quinoa, watercress, mackerel and sweetcorn salad with nori flakes and olive oil

You could cook it in vegetable or chicken stock to add some flavour.

It also keeps well in the fridge for a day or so and doesn’t clump and stick together like gluten free pasta can do.

I have also used cold quinoa to make porridge the next morning.

You can make porridge from scratch, with uncooked quinoa but it takes AGES compared to making normal porridge so I cheat and use already cooked quinoa with some oats.

Enjoy! Do you love quinoa or loathe it? How do you cook yours?



An allergy and health writer and freelance copywriter, Ruth is passionate about helping those with allergies and food intolerances take control, embrace their condition, and learn to live with and love who they are. It can be very lonely finding you have allergies and discovering what helps you can be a life long journey. What works for one person won't work for another, so after trying nearly every allergy treatment under the sun and finding hours of research necessary to keep abreast of what's going on, Ruth started writing her blog, What Allergy? in April 2009. Ruth has life threatening allergies herself to all nuts, all diary, tomatoes and celery and knows first-hand what it's like to have an anaphylactic attack. Voted in the Top 5 UK allergy blogs by Cision UK in 2011, What Allergy is packed full of interesting articles, hints and tips and product reviews which are a must read for anyone with allergies, food intolerances or sensitivities, asthma and eczema. From subjects such as "What is celery allergy?" to "Surviving a holiday abroad with allergies", it's packed with useful and interesting information. You can register free for a weekly newsletter by visiting her website and also keep in touch by following her on Facebook and Twitter.

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