Images: Tori Haschka (supplied)
Want a head start to eating better this week? Commit some cooked quinoa to Tupperware. It should sit in the annals of celebrated life hacks along with Siri’s ability to flip a coin.
Beyond the fact this South American pseudocereal is a lower-GI alternative to comforting white carbs, it’s blessed with a pleasing al dente ‘pop’ when cooked. Plus, this is one superfood that won’t get stuck in your teeth (chia seeds, I’m looking at you).
If you cook a batch of it on a Sunday night as a base for some meals this week, it will keep happily in the fridge for six to seven days — and portioned out in the freezer for eight to 12 months.
The traditional way to cook quinoa involves the absorption method on the stove. However, if you’re looking for a more hands-off technique — those of us who get distracted and let the pot boil dry, let’s raise our arms — try cooking it in a microwave.
Get hold of a microwave-safe bowl or Tupperware container that’s at least four times the size of the portion of quinoa you’ve measured, to prevent it surging over the top along the way. Rinse the quinoa well in a strainer and combine it with 1.75 times its volume of water (for two cups of dried quinoa, use three and a half cups of water). Place a lid on and cook on high for 10 minutes. Allow to sit and steam on the bench with the lid on for another 10 minutes, and fluff with a fork before transferring to the fridge.
Then pat yourself on the back, because you’ve jumped on the express lane to eating better this week. Here are four delicious ways to eat up all that quinoa: