Mother Of All Grains - Quinoa (小小米)

Quinoa (pronounced Keen-Wah or Ken-Wa) is originated from the Andean region of South America and it is considered by the Incas as the "Mother of All Grains". Unlike other grains, quinoa boasts a complete protein because it contains 8 essential amino acids which is normally found in meat, fish, eggs but rarely in vegetables.

Quinoa is easily digested and it is a good source of fiber and gluten-free products which makes it a fantastic grain option for those with gluten intolerance. Moreover quinoa makes a healthy addition to any meal and it can be eaten as breakfast, replacement for rice or a thickener for soup, stews. I love to use my quinoa for salad, bakes and omelette. What about you?

Organic Red Quinoa
Red Quinoa is rich in phosphorus which helps maintain a healthy bone and tooth structure. For your information it has a mild bitter taste when compared to white quinoa which makes it more suitable for cold salads dish.

Organic White Quinoa
White Quinoa has a higher calcium content when compared to Black and Red Quinoa. And as you know calcium is vital for healthy bones and teeth as well as prevention of bone loss.

Black Quinoa is an excellence source of iron which aids in the formation of hemoglobin in the blood and myoglobin in the muscle where are responsible for carrying oxygen to cells.

Tri-Quinoa is made by a balanced combination of red, black and white quinoa where the darker colour and stronger flavour are balanced with the softer texture and lighter flavour of the white quinoa.

Overall Quinoa offers more iron than other grains and contains high level of potassium as well as good source of magnesium, zinc and etc. Moreover there is also healthy fat found in quinoa grain which help promote a healthy heart too. So for those who is interested to try white quinoa, you can get it in local supermarkets (fairprice xtra, cold storage and etc) under organic section for around SG$7.50 (500g packet). Alternatively, some health food or organic stores do carry quinoa in different colours mentioned above too.


Quinoa is easy to prepare and its fluffy texture and slightly nutty flavour make it an excellent replacement to steamed rice or couscous. When cooked, its grains quadruple in size and become almost translucent. There are a few methods to cook Quinoa depends on individual preference such as light and fluffy or slightly soggy and overcooked. ( I prefer to cook my quinoa with 1 cup quinoa : 1.5 cup broth)

Ration of uncooked Quinoa to Water or Broth:-
~ Light And Fluffy = 1 : 1 (water)
~ Slight Moist = 1 : 1.25 - 1.5 (water)
~ Soft and Moist = 1 : 2 (water)

(Serves: 4 | Preparation: 3 minutes | Cooking: 15 minutes)

1 Cup Quinoa
1.5 Cup Water / Stock Broth

~ Use the same measuring cup for both quinoa and water. I am using a 250ml measuring cup.

1. Rinse Quinoa in a bowl thoroughly at least twice before cooking.

2. Add quinoa and water in a pot, bring to boil on medium heat. Cover and cook on low heat for 15 minutes.

3. It is ready when water is absorbed and the quinoa is translucent (you can see the white tail appears).

4. Stand in the pot covered for 5 minutes before fluffing with a fork.

5. You can cooked extra quinoa, cool it completed and store it in ziplock bag in the fridge for next meal.

Cooking Clip:

A short clip on how to cook Quinoa


Fresh Quinoa (uncooked)
~ Store quinoa in an airtight container in the fridge.

Cooked Quiona
~ Store cooked and cooled quinoa in a tightly sealed container or ziplock bag in the refrigerator for 3 - 5 days or in the freezer for up to 2 months.


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