Quinoa, hot or cold?

Whilst quinoa may well be considered on-trend, it is still far too often underestimated. Quinoa can be used for everything from a complete hot dish to a quick cold recipe! As a pioneer of the sacred seed, Priméal reveals all the grain’s secrets for a healthier diet.

The versatility of quinoa

The seed of the Incas, as we know, has many benefits. Here’s a quick overview for the uninitiated. Quinoa is rich in protein, fibre, dietary iron, Omega 3 and various trace elements. It contains all the essential amino acids, unlike most cereals, it stabilises blood sugar levels and helps prevent cardiovascular disease and diabetes. It is easy to digest and gluten-free, making it ideal for people who are gluten intolerant, vegetarians or vegans, sportsmen or pregnant women... and for all gourmets, as its hazelnut taste is irresistible!

Quinoa, by the way, is one of the most versatile seeds there is, capable of adapting to suit all tastes and all meals. Tired of the traditional blond quinoa? The seed is available in red, black, or even in a duo or trio in the Priméal range. Even better? Quinori, a mixture of quinoa and rice, combines the benefits of both grains, while Quinama combines quinoa with amaranth. As for Quico, it mixes the blond grains with the orange of coral lentils!

The secrets of cooking hot quinoa

The good thing about hot quinoa? It adapts to the time you have available. Prepare it at the last minute, or cook it at the weekend and store it in the fridge for weekday meals: just reheat it, loosen its pretty round seeds and put it on the table as a side dish. With five more minutes, pour it into a pan of stir-fried vegetables, garnish it with pulses and make it into a veggie rice dish. Any other ideas? Use it like rice to stuff vegetables. Or turn it into a steak, patty, croquette or even a pancake!

Do you have lots of time? In a classic pack, Primréal quinoa is cooked in the traditional way, with herbs and condiments... when it is not simply cooked with the other ingredients. It replaces rice in risotto, accompanies beans in a vegetarian chilli or is cooked instead of pasta in a one-pot-quinoa!
 

The cooking secrets of cold quinoa

With quinoa, it's all about the cooking... or almost. To give it an unusual flavour in a cold dish, simply add a few condiments to the cooking water: a dash of soy sauce or a squeeze of lemon juice is enough to highlight its delicious nutty taste.

Then run it quickly under cold water at the end of cooking, if you are in a hurry. Ideally, drain it and pour it into a large dish, spreading out the grains. Add a drizzle of olive oil and leave to cool naturally, to retain all the flavours of the cooking.

Just use your quinoa as you would any other cereal! Instead of pasta or rice in salads, instead of couscous or cracked wheat in a tabbouleh... Don't hesitate, by the way, to prepare your cold dishes in advance: with a resting period, the grains soak up the flavours and then release them with even more intensity.